Larder

Charred Pepper and Smoked Trout Salad

By Nadia Oyelaran · Updated July 9, 2025 · 15 minutes, plus resting

Featured in: 18 No-Cook Suppers For The Long Hot Stretch.

Salad of roasted peppers, flaked fish and fresh herbs on a plate — photo by Nadin Sh on Pexels
Ilse Aberdeen for Larder. Food stylist: Marek Duvall. Prop stylist: Rosalind Chey.

Salads and Dressings, Seafood, Vegetables, Sweet Pepper, Tinned Fish, Scallion, Serrano Pepper, Dinner, Easy, Lunch, Quick, Snack, Weeknight, Appetizer, Main Course, Side Dish

Cooked 238 ratings Delicious!

Ingredients

  • 1large red, orange or yellow bell pepper, thinly sliced
  • 1hot green chile, such as serrano, seeded if you like, thinly sliced
  • 2tablespoons sherry or cider vinegar
  • Flaky salt and cracked black pepper
  • 3scallions, white and pale green parts only
  • 2(4-ounce) tins smoked trout packed in olive oil
  • ⅓cup dill fronds and tender stems, coarsely chopped
Ingredient substitution guide

Preparation

Step 1

Toss the bell pepper and the chile with the vinegar and a big pinch of salt in a wide bowl. Let it sit for 10 minutes. Meanwhile, slice the scallions as thinly as you can manage.

Step 2

Add the scallions, the trout with all of its oil and the chopped dill to the peppers. Toss until the fish breaks into bite-size flakes and everything is glossy, then season to taste with salt and pepper. Serve right away, or refrigerate in a sealed container for up to two days.

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Cooking Notes