Fourth of July

Summer Corn and Smoked Trout Dinner Salad

by:
July 27, 2009
Author Notes

I literally jumped for joy when I found fresh, organic summer corn on the cob at the farmer's market this week. I bought 4 ears, not sure what I'd do with them. Then I grabbed some peppers and smoked trout and the wheels began to turn... —Sara

Test Kitchen Notes

Sara's salad uses corn as a jumping-off point for something really unusual. She binds an assortment of lightly cooked veggies (shallots, pepper, green beans and corn) with a lemon juice and maple syrup dressing that's both light and creamy because it's made in a blender. Purple basil, which wilts slightly due to the heat, adds color and fragrance, and fresh ancho (a.k.a. poblano) lends a bit of heat. The salad serves as a bed for smoked trout (we recommend a good-quality brand that's not too salty), and the whole thing is topped off with a thick slice of homemade rye garlic bread. Sara calls for young garlic, which is delicious but pungent, so you may want to use a smaller clove. - A&M —The Editors

  • Serves 2 for dinner, more for apps
Ingredients
  • Garlic Rye Toasts
  • 2 thick slices rye toast
  • 2 tablespoons good butter, softened
  • 1 clove fresh, young garlic
  • For the salad
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 fresh ancho chili pepper, diced
  • 1 red pepper, diced
  • 2 handfuls fresh green beans, cut into 1 inch pieces
  • 2 ears fresh corn on the cob, kernals removed
  • 1 handful fresh purple basil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon dijon mustard
  • 3 tablespoons olive oil
  • sea salt, to taste
  • 8 ounces smoked trout
In This Recipe
Directions
  1. Toast rye bread. Mince garlic very finely, almost to a paste and mix with butter. Set aside for the moment.
  2. Heat olive oil in saute pan to hot, but not smoking. Add in shallots and peppers and a pinch of sea salt. Saute 2-3 mins over medium heat, until shallots start to get translucent. Add green beans and saute another 5-8 minutes, until everything is tender, but still has a crunch. Add corn kernals and saute 2-3 minutes. Take pan off of heat, tear basil into large pieces and stir to combine. Heat will wilt basil, but not over cook.
  3. Add lemon juice, maple syrup, mustard and 3 tablespoons olive oil and a pinch of sea salt in blender. Blend until combined. Pour over corn and pepper mixture. Toss to coat all the veggies.
  4. Split corn and pepper mixture between two large soup bowls (use 4 smaller bowls or plates is serving as appetizer). Break smoked trout into large pieces and divide between bowls, placing it on top of corn mixture. Spread garlic butter on toasted rye bread while it is still warn and serve along side the salad. Garnish with piece of the purple basil for dramatic flair.

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