Appalachian Smoked Trout & Quick-Marinated Summer Squash Salad
Late July always takes me back to the banks of the Chattahoochee River, standing knee-deep in the cool water beside my Granddaddy. Whenever we got lucky, the reward was his legendary hickory-smoked trout, which we'd eat for days. To cut through that rich, oily smoke, my grandmother would whip up a sharp, quick-pickled squash salad. Those flavors are etched into my soul. For this Appalachian Smoked Trout & Quick-Marinated Summer Squash Salad, I've brought those cherished memories together into one elegant plate. I shave the summer squash into beautiful, delicate ribbons and toss them in a sorghum-mustard vinaigrette. The chef's secret? Just a drop of fish sauce in the dressing. It sounds unconventional for a mountain dish, but it brings out a deep, savory resonance that honors the trout beautifully. What makes this recipe so special to me is how it bridges my childhood with my Charleston kitchen, tradition pushed gently forward. To make it your own, don't fret if you don't have a smoker. High-quality tinned or locally smoked trout works wonders. Grab the freshest squash you can find, pour yourself some sweet tea, and taste a bit of my history.
Featured Recipe
Appalachian Smoked Trout & Quick-Marinated Summer Squash Salad
Growing up, late July meant fishing the Chattahoochee River with my granddaddy and eating his hickory-smoked trout for days. My grandmother would always serve it alongside a sharp, quick-pickled squash salad to cut the richness of the fish. Here, I've brought those memories together into one elegant, elevated lunch, shaving the squash into beautiful ribbons and tossing them in a sorghum-mustard vinaigrette spiked with just a drop of fish sauce for deep, savory resonance.
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Ingredients
- 1/4 cup apple cider vinegar(Unfiltered if possible)
- 3 tbsp extra virgin olive oil
- 1 tbsp sorghum syrup(Can substitute with local honey)
- 1 tsp Dijon mustard
- 1 tsp fish sauce(Adds essential umami depth)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper(Freshly cracked)
- 2 medium yellow squash(Straightneck preferred)
- 2 medium zucchini
- 1/2 cup pecans(Roughly chopped)
- 8 oz smoked trout fillets(Skin removed, bones checked)
- 1/4 cup fresh dill(Roughly chopped)
- 1/4 cup fresh mint(Torn)
- 4 cups watercress(Tough stems removed, can substitute baby arugula)
Instructions
- 1
In a large mixing bowl, whisk together 1/4 cup apple cider vinegar, 3 tbsp extra virgin olive oil, 1 tbsp sorghum syrup, 1 tsp Dijon mustard, 1 tsp fish sauce, 1/2 tsp kosher salt, and 1/4 tsp black pepper. This isn't just a dressing; it's a quick-marinade that will soften the raw squash while packing it with flavor.
3 min
Tip: Don't fear the fish sauce here. It won't make the dish taste fishy—it simply bridges the gap between the earthy smoked trout and the bright summer squash.
- 2
Using a Y-peeler or a mandoline set to the thinnest setting, shave the 2 medium yellow squash and 2 medium zucchini lengthwise into long, beautiful ribbons. Rotate the squash as you go, stopping when you hit the seedy core.
5 min
Tip: Discard the watery, seedy cores or save them for vegetable stock. The solid outer flesh makes the best ribbons.
- 3
Add the shaved squash ribbons directly into the bowl with the marinade. Use your hands to gently toss and massage the ribbons, ensuring every piece is coated. Set aside to quick-marinate.
2 min
Tip: The squash will begin to weep a little of its own liquid, which combines with our vinaigrette to create a perfectly balanced dressing.
- 4
Place a dry cast-iron skillet over medium heat. Add the 1/2 cup pecans and toast, tossing frequently, until fragrant and slightly darkened. Remove from heat and transfer to a small plate to cool.
5 min
Tip: Keep an eye on the pecans—they go from toasted to burnt in a matter of seconds.
- 5
While the nuts toast, use a fork to gently flake the 8 oz smoked trout fillets into large, bite-sized pieces. Prepare your 1/4 cup fresh dill, 1/4 cup fresh mint, and clean the 4 cups watercress.
4 min
Tip: Leave the trout pieces fairly chunky so they stand up to the hearty squash ribbons.
- 6
To serve, add the watercress, fresh herbs, and toasted pecans to the bowl with the marinated squash. Toss gently to combine, letting the marinade coat the greens. Finally, gently fold in the flaked smoked trout just until distributed, so it doesn't break apart too much.
2 min
Tip: Serve immediately for the best textural contrast between the crisp watercress, the softened marinated squash, and the crunchy pecans.
Chef's Notes
This salad is a testament to how Southern food is constantly evolving. My grandmother would have served these components in three separate bowls on a Sunday dinner table. By combining her quick-pickling technique with a modern, umami-rich vinaigrette and fresh greens, we get a vibrant summer lunch that honors the past but feels entirely new.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.