Game & Fish Dish
BUCK RIDGE TROUT DIP
•
2 8-inch drawn stream Trout fillets
2 8-inch drawn stream Trout fillets •2 teaspoons lemon juice
2 teaspoons lemon juice •1 tablespoon plus
1 tablespoon plus •2 teaspoons soy sauce, divided
2 teaspoons soy sauce, divided •1 small onion, thinly sliced
1 small onion, thinly sliced •1/2 cup sweet pickle relish
1/2 cup sweet pickle relish •vegetable cooking spray
vegetable cooking spray•3 hard cooked eggs, chopped
3 hard cooked eggs, chopped •2/3 cup mayonnaise
2/3 cup mayonnaise •salt and pepper to taste
salt and pepper to taste Arrange Trout in a baking dish prepared with vegetable cooking spray. Pour lemon juice and 2 tablespoons soy sauce on Trout. Layer with onion slices and bake at 350 degrees for 20 to 25 minutes or until fish flakes easily with fork. Chill for 1 hour. Pick out any bones from Trout. Flake meat and place in mixing bowl. Add remaining 1 tablespoon of soy sauce, minced onion; pickle relish, 2 eggs and mayonnaise. Mix lightly but thoroughly. Chill, covered with plastic wrap, for at least 1 hour. Serve with crackers.
