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