This Asian-style smoked trout salad is a flavorful twist on the classic tuna salad sandwich. Flaked smoked trout is folded into a creamy dressing with soy, rice vinegar, fresh herbs, and crunchy vegetables for a bright, umami-rich filling. Perfect for sandwiches, wraps, or light lunches, this trout salad delivers familiar comfort with a subtle Asian-inspired flavor.
What makes this recipe stand out is the balance between comfort and freshness. The smoked trout brings a rich, smoky base while the dressing adds brightness and grounding umami without overpowering the fish. Crisp vegetables and herbs bring just enough texture to keep every bite lively.
The salad comes together quickly with handful of ingredients and an quick and easy mix. Once the trout is flaked and the dressing is stirred together, everything is gently folded into a creamy, well-balanced filling. Below you’ll find the ingredient list and step-by-step instructions for making the salad at home.
ASIAN-STYLE SMOKED TROUT SALAD
4
servings30
minutes0
minutes30
minutesInspired by the nostalgia of a tuna sandwich, this smoked trout salad swaps canned tuna for delicate flakes of smoky trout and layers in Asian flavors like miso, soy, and rice vinegar for a richer, more complex bite.
Ingredients
- For the salad
8 ounces Tinned smoked trout
2 large Hard-boiled eggs, roughly chopped
1 Celery stalk or Persian cucumber, very fine dice
1/4-1/2 White onion, finely chopped
1/2 cup Kewpie mayo
2 tablespoons Pickled sushi ginger (gari), very fine dice
1 tablespoon Cilantro, finely chopped
2 teaspoon White miso
2 teaspoon Ponzu
1 1/2 teaspoon scallions or chives, finely chopped
1 1/2 teaspoon Chili crisp/crunch, drained
1 teaspoon Soy sauce or tamari
1 teaspoon Rice vinegar
1 teaspoon Toasted sesame seed oil
1/2 teaspoon sugar, optional to taste
White pepper, to taste
- For dressing the wrap or sandwich
2 slices Japanese milk bread, soft white bread, brioche bread, or romaine lettuce
Butter lettuce (for the sandwich)
Red, yellow, and/or orange bell peppers, sliced or julienned
Red onion, thinly sliced
Tomato, sliced
Avocado, sliced
Cucumber, sliced lengthwise
Pickled sushi ginger (gari)
Arugula microgreens
Directions
- For the salad
- Mix all of the salad ingredients together in a mixing bowl until well incorporated.
- Optional: Cover and chill in the refrigerator until cold.
- For the sandwich
- Toast bread to preference.
- On one slice of bread, layer butter or romaine lettuce leaves, then bell peppers, tomato, and red onion. Evenly spread the salad, then add the avocado, cucumber slices, pickled ginger, arugula microgreens, and top the second piece of bread.
- Slice the sandwich in half, diagonally and enjoy.
- For the wrap
- On two pieces of romaine lettuce, add the arugula microgreens, bell peppers, and tomato. Evenly spread a couple of generous spoonfuls of the salad, and top with cucumbers, avocado, pickled ginger, and red onion. Garnish with red pepper flakes (optional).
- Roll the lettuce into a wrap and enjoy.
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