Smoked Trout Succotash Salad

Greg Dupree;  Styling: Anna Hampton; Prop Styling: Mindi Shapiro


  • 1/2 cup olive oil mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons cider vinegar
  • 2 tablespoons buttermilk (preferably whole milk)
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 6 cups chopped butterhead lettuce (about 12 oz.)
  • 3 medium heirloom tomatoes (about 2 lb.), cut into 1/2-in.- thick slices
  • 2 cups multicolor heirloom cherry tomatoes (about 12 oz.), halved
  • 1 1/2 cups fresh corn kernels (from 3 large ears)
  • 1 small English cucumber (about 6 oz.), cut into 1/4-in.- thick rounds (about 2 1/2 cups)
  • 6 ounces smoked trout, broken into 2-in. pieces
  • 1/2 cup thinly sliced fresh basil


1. Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl.

2. Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil.

  • Active: 20 minutes
  • Total: 20 minutes
  • Yield: 6

Nutritional Information

Calories per serving: 296
Fat per serving: 19g
Saturated fat per serving: 3g
Cholesterol per serving: 15mg
Fiber per serving: 4g
Protein per serving: 12g
Carbohydrates per serving: 23g
Sodium per serving: 742mg
Iron per serving: 2mg
Calcium per serving: 60mg

Good to Know

Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus.
Robin Bashinsky

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