1. 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. 2. Mix the oil and lemon juice in a glass jar and add the mustard. Shake until thoroughly combined. Pour the sauce over the trout fillets, which should be half-covered by it. 3. Cover the plate with plastic wrap and refrigerate for 2 to 3 hours, or overnight. 4. Serve at room temperature with thin slices of toasted bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
