Trout on Toast

This could be a new favorite snack...if I make trout more often. I had baked steelhead trout and leftover trout straight up is always a little too fishy tasting to be enjoyed. So I added a dollop of  Miracle Whip, smashed it up and put it on toast with some herb & garlic cream cheese. REALLY YUMMY. Well...til the next time I make trout I guess.

Trout

Miracle Whip

Herb & Garlic Cream Cheese

Toast

My Go-To Trout

Trout has become a bit of a regular in our kitchen. My husband tells me it's not "fishy" like salmon can be. It's also super easy to cook. I just wash, scale (because I like eating the skin) and then put these ingredients on top:

Garlic
Rosemary
S&p
Olive Oil

Pop in the oven for 17-20 min (until the meat can be sliced easily with a blunt object)...or pan fry until the same consistency is reached (that'll take less than 10 min). Serve with a squeeze of lemon...or not. Because it's not fishy. Enjoy!