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OHIO CLASSICS: FAVORITE TROUT RECIPES FROM THE BUCKEYE STATE
Easy Trout Dip
James & Heather Trompf - Edgerton, Ohio
Course:Appetizer
Servings:24
Ingredients & Instructions:
2 whole drawn trout
2 teaspoons lemon juice
1 tablespoon plus 2 teaspoons soy sauce
1 small onion, sliced
½ cup finely chopped onion
½ cup sweet pickle relish
3 hard-cooked eggs chopped
2/3 cup salad dressing or mayo
Heat oven to 350° and rub cavities of trout evenly with juice and soy sauce. Stuff cavities evenly with onion slices. Spray baking dish with nonstick vegetable cooking spray. Arrange trout in prepared dish. Bake for 25 minutes. Chill trout at least 1 hour. Discard onion slices. Remove heads, skin and bones, flake meat. In large mixing bowl, combine trout, soy sauce, chopped onion, relish, cooked eggs and the dressing. Cover with plastic wrap. Chill at least 1 hour. Serve with crackers, chips or vegetables.
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