Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich

By Martha Rose Shulman

Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich
Andrew Scrivani for The New York Times
Total Time
15 minutes, plus optional refrigeration
Rating
5(90)
Comments
Read comments

For this sandwich I use canned smoked trout — it’s packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.

Featured in: Sandwiches for Summer

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Two sandwiches
  • One 3 9/10-ounce can smoked trout in canola oil
  • 1tablespoon plain yogurt
  • 1tablespoon mayonnaise
  • 2tablespoons finely diced celery
  • 1teaspoon minced fresh dill
  • 2small (3½-inch) whole-wheat English muffins
  • About 1½ ounces roasted red pepper
  • Sliced cucumber
  • A few drops lemon juice
Ingredient Substitution Guide

Preparation

  1. Step 1

    Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.

  2. Step 2

    Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.

Tip
  • Advance preparation: These sandwiches will keep well for a day. Wrap tightly in plastic wrap, and place in a bag. Keep cold if possible.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
90 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Cynthia

I omitted the roasted red pepper and added capers. Delicious!

Tyler Sol

I added the brine from dill pickles (grillo’s of course!) to the fish - so good. I love it with fresh cucumber but it’s also divine with pickles & pickled red onion.

Robin K

I just came upon this recipe looking for ways to use an abundance of cucumbers. I use Trader Joe’s canned smoked trout a lot. A favorite dinner, loved by family and friends, is using the entire contents over pasta, often with sautéed mushrooms. The liquid adds so much flavor. Is there a reason not to use the liquid in place of mayo in this recipe?

John in Portland

I puree smoked trout or salmon regularly with coconut milk and/or (non-dairy) sour cream, always delicious. Chives work well too. Great appetizer or sandwich.

Anna Stambo

Fantastic! Followed recipe, each part adds depth!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.