Much like other fish salads, this trout salad is a great way to utilize the leftovers, or scraps, of a fish. With just a few simple staple ingredients, you can whip up this salad fora side dish or sandwich filling in no time at all!
Making a ‘salad’ out of leftover meat is a great way to prevent waste. The most popular type of fish salad is tuna, however you can actually do it with any fish you want. For this trout salad recipe I had some fish leftover from when I made some grilled trout, so I figured why not make a fish salad.
Just like with tuna salad you can use this trout salad a few ways. You can put it between bread for a trout salad sandwich or a trout melt, or just serve it with crackers as a spread. This recipe only takes a few minutes if your fish is already cooked, but I’ll give a few cooking options as well.
Trout Salad Ingredients
For this recipe I use basic ingredients you are likely to have at home already. That makes it a great way to essentially make a whole new dish out of leftovers for near free! Unlike the more common tuna salad, this recipe just uses leftover fish as opposed to canned. If you want to make this trout salad recipe with fresh trout then here’s two basic methods:
Basic Trout Cooking Guide
Baking: Place the cleaned and gutted trout on a baking tray and put in an oven at 175c or 350f for 18-20 minutes.
Grilling: Place the fish on a grill on high heat for about 4-5 minutes per side.
Ingredients List
- 16 oz Trout – This is meat already removed from the bones. 16 oz is roughly two whole trout cleaned deboned.
- 3 tbsp Mayonnaise – you can use store bought or homemade mayonnaise. You can also use more or less than the 3 tbsp I suggest if you prefer.
- 1/2 Onion – Finely chopped. I used a white onion this time, but red onion also works wonderfully!
- 2 Green Onions – chopped into smallish pieces
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Worcestershire Sauce
- Black Pepper – freshly cracked, to taste.
Putting Together A…Fish Salad?
Ok I know the idea of a fish salad sounds weird, gross even. And mixing it really doesn’t sound any better. In a large bowl add the ingredients together and using a couple forks start mixing. The trout should flake apart easily and you can incorporate all of the other ingredients. If you find it is too dry for your tastes feel free to add more mayonnaise.
Once everything is well mixed give it a taste and adjust seasonings if you need to. You can also add other ingredients like hot sauce, lemon juice or herbs should you feel like it. I like to mix this entire trout salad in a bowl that can be covered so that once I’m done I can just pop it all in the fridge until ready to be used.
More Fish Recipes You’ll Love
- Beer Battered Fish Tacos
- Mango Coconut Ceviche
- Dorado In Mussels Sauce
- Baked Mediterranean Sea Bass
- Mediterranean Baked Sea Bream
Trout Salad
Equipment
- 1 Bowl
- 2 Forks
Ingredients
- 16 oz Trout This is meat already removed from the bones. 16 oz is roughly two whole trout cleaned deboned.
- 3 tbsp Mayonnaise you can use store bought or homemade mayonnaise. You can also use more or less than the 3 tbsp I suggest if you prefer.
- 1/2 Onion Finely chopped. I used a white onion this time but red onion also works wonderfully!
- 2 Green Onions chopped into smallish pieces
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Worcestershire Sauce
- Black Pepper freshly cracked, to taste.
Instructions
If Starting With Fresh Trout
- Bake your trout at 175c or 350f for 15-20 minutes. Remove from the oven and remove meat from the bones, place meat in a bowl.
- Mix the cooked trout with all of the other ingredients in a bowl. Taste for seasoning and adjust if needed.
If Starting With Cooked Trout
- Mix the cooked trout with all of the other ingredients in a bowl. Taste for seasoning and adjust if needed.
