Trout sandwiches with pickled jalapeno tartar sauce

Trout filets are perfect for sandwiches, they’re lovely and thin so they cook quickly and the skin is easy to crisp in a hot pan. Using pickled jalapenos in the tartar sauce instead of the usual pickles adds some good heat and balance to this simple sandwich.

Trout sandwiches with pickled jalapeno tartar sauce
Yield: 2

Trout sandwiches with pickled jalapeno tartar sauce


  • 2 rainbow trout filets
  • Salt and pepper to taste
  • Canola oil
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped pickled jalapenos
  • 1 teaspoon dijon mustard
  • 1 tablespoon butter
  • 2 kaiser rolls, spilt
  • Handful of baby arugula


  1. Season trout filets with salt and pepper, heat a large drizzle of canola oil in a pan over high heat and when shimmering add one trout filet skin side down, cook for 2 minutes or until trout skin is crisp and brown then flip and cook for an additional minute then remove from heat and reserve. Repeat with remaining filet.
  2. In a bowl whisk together mayonnaise, pickled jalapeno, and mustard and season to taste with salt and pepper.
  3. In a clean pan over medium high heat melt the butter and when melted toast the inside of the kaiser rolls until golden brown.
  4. To assemble the sandwiches, smear each side of the roll with tartar sauce, then place arugula then trout filet on top and serve hot with extra tartar sauce alongside.


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