Featured in: 18 No-Cook Suppers for the Last Week of August.

Overhead view of a garden salad with fresh greens, vegetables and sweet corn — photo by Anthony Rahayel on Pexels
Odile Brandt for Almanac. Food stylist: Nell Kavanagh. Prop stylist: June Adeyemi.

Salads & Vinaigrettes, Smoked Fish, Vegetables, Sweet Corn, Tinned Trout, Scallion, Poblano, Dinner, Easy, Lunch, Quick, Snack, Weeknight, Starter, Main Course, Side Dish

231 ratings

Ingredients

  • 1large poblano or Anaheim chile, thinly sliced
  • 1small red onion, halved and very thinly sliced
  • 1 ½tablespoons cider or white wine vinegar
  • Flaky salt and cracked black pepper
  • 2ears sweet corn, kernels cut from the cob
  • 2(4-ounce) tins or 1 (8-ounce) tin smoked trout packed in oil
  • ¼cup fresh dill fronds, coarsely torn
Ingredient Substitution Guide

Preparation

Step 1

Toss the chile and the onion with the vinegar and a generous pinch of salt in a wide bowl. Let sit for 12 minutes so the onion softens and turns pink. Meanwhile, slice the kernels off the corn.

Step 2

Add the corn, the trout with all of its oil and the torn dill to the chile mixture. Toss until the fish breaks into bite-size flakes and everything is glossed with dressing, then season to taste with salt and pepper. Serve right away, or refrigerate in a sealed container for up to 2 days.

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Cooking Notes

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