Summer corn and smoked trout dinner salad

Prepare a mouth-watering summer corn salad with smoked trout, a perfect balance of flavors and textures for a delightful dining experience.

Ingredients:

• Garlic Rye Toasts
• 2 thick slices rye toast
• 2 tablespoons good butter, softened
• 1 clove fresh, young garlic
• 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
• 230g smoked trout

Instructions:

1. Toast slices of rye bread. Finely chop garlic until it is almost a paste-like consistency, then combine it with butter. Set the mixture aside for now.
2. In a saute pan, heat olive oil until it is hot but not smoking. Add shallots and peppers along with a pinch of sea salt. Cook over medium heat for 2-3 minutes until the shallots become slightly translucent. Throw in the green beans and cook for an additional 5-8 minutes until all the vegetables are tender yet still crisp. Add the corn kernels and cook for another 2-3 minutes. Remove the pan from the heat, tear the basil leaves into large pieces, and mix everything together. The remaining heat will wilt the basil without overcooking it.
3. Combine lemon juice, maple syrup, mustard, 3 tablespoons of olive oil, and a pinch of sea salt in a blender. Blend until smooth. Drizzle the mixture over the corn and pepper medley and toss everything well to ensure all the vegetables are coated.
4. Divide the corn and pepper mixture evenly between two large soup bowls (or 4 smaller bowls if serving as an appetizer). Break the smoked trout into large pieces and place them on top of each bowl. Spread the garlic butter on the toasted rye bread while it is still warm, and serve it alongside the salad. Garnish each bowl with a piece of purple basil for an elegant touch.

Summary:

• Calories: 1647 kcal
• Fat: 110 g
• Protein: 60 g
• Carbs: 120 g
• Potassium: 1818 mg
• Magnesium: 190 mg