Smoked Trout in Dill and Scullion Murinude

A dill-flavored ladolemono (a vinaigrette made with lemon juice) is usually served with cured or dried fish, especially with tsiros (sun-dried mackerel) and lakerda (smoked mackerel slices preserved in olive oil). I add chopped scallions and a little mustard to my ladolemono and serve it with smoked trout fillets. My friends love it, and it has become one of my trademark appetizers.

The lakes and rivers of northern and central Greece produce a lot of farm