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  Smoked Trout in Dill and Scallion Marinade
  Stuffed Grapevine Leaves -- Dolmathakia Me Rizi




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Smoked Trout in Dill and Scallion Marinade
4  Smoked Trout Fillets
1/2 cup chopped Chives
1/2 cup chopped Dill
1/3 cup Olive Oil
juice of (3-4 tablespoons) Lemon
1/2 teaspoon Dijon Mustard

Place 2 trout fillets in a deep dish and sprinkle with half the chives and half the dill. Place the other 2 fillets on top, and sprinkle the rest of the dill and chives.

Mix the oil and lemon juice in a glass jar and add the mustard. Pour the sauce over the trout fillets, which should be half-covered by it. Cover the plate with plastic wrap and refrigerate for 2 to 3 hours, or overnight.

Serve at room temperature with thin slices of toasted bread.

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