Shishito Peppers with Smoked Trout Mayo

Blending the smoked trout into the mayo adds richness, protein, and a smokey depth of flavor. It is at also perfectly at home spooned over tomatoes or cucumbers or even pasta salad. 

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2 pints shishito peppers
1 egg
10 oz neutral oil
1/2 tsp salt
1 lemon, zest and juice
4oz smoked trout


  1. In a food processor buzz the egg, salt, zest, and juice until well combined.
  2. Slowly drizzle in the oil with the food processor running to make a mayo. 
  3. Add the smoked trout (avoiding the skin and bones) and blend to combine. 
  4. Heat a large frying pan to smoking hot, add a glug of neutral oil and then char the shishito peppers.
  5. Stir to char the other side of the peppers and season with a bit of salt. 
  6. Serve with the smoked trout mayo for dipping.