Smoked Trout Tartines with Romaine, Cucumber & Radish Salad

Smoked Trout Tartines

with Romaine, Cucumber & Radish Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Smoked fish is a time-tested favorite, enjoyed throughout the world for millennia. Tonight’s delicious tartines star mild smoked trout (cooked through with natural wood smoke). We’re dressing it up with classic French accompaniments for smoked fish: crème fraîche, aromatic dill, piquant mustard and the tart-sweet pop of pickled shallot. A bit of the pickling liquid also helps dress our crunchy romaine side salad.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
Smoked Trout Tartines with Romaine, Cucumber & Radish Salad
Title
time-saving
tips & techniques
Sunflower Seeds
Baguette
Persian Cucumber
Romaine
Celery
Dill
Crème Fraîche
Radish
White Wine Vinegar
Sugar
Whole Grain Mustard
Shallot
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Peel and thinly slice the shallot. Thinly slice the celery. Pick the dill fronds off the stems; discard the stems. Finely chop half the dill fronds, keeping the rest whole. Cut off and discard the root end of the romaine; halve the leaves lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds. Thinly slice the cucumber into rounds.

Pickle the shallot:
2 Pickle the shallot:

In a small pot, combine the shallot, sugar, ¾ of the vinegar and 2 tablespoons of water; season with salt and pepper. Heat to boiling on medium-high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until the shallot has softened and the liquid is slightly reduced in volume. Transfer to a heatproof bowl.

Toast the baguette:
3 Toast the baguette:

While the shallot pickles, place the baguette on a sheet pan, cut sides up. Drizzle with 1 teaspoon of olive oil. Toast in the oven 9 to 11 minutes, or until golden brown and heated through. Remove from the oven and transfer to a clean, dry work surface.

Flake & dress the trout:
4 Flake & dress the trout:

While the baguette toasts, place the trout fillets in a large bowl; using 2 forks, flake into small pieces. Add the celery, crème fraîche, mustard, chopped dill and pickled shallot (reserving the pickling liquid). Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Finish & plate your dish:
5 Finish & plate your dish:

Just before serving, to make the salad, in a large bowl, combine the romaine, radishes, cucumber, sunflower seeds, remaining vinegar and reserved pickling liquid. Drizzle with olive oil and season with salt and pepper. Toss to coat; season with salt and pepper to taste. To make the tartines, evenly top the toasted baguette with the dressed trout. Garnish with the whole dill fronds. Divide the tartines and salad between 2 dishes. Enjoy!

Tips from Home Chefs

Smoked Trout Tartines

Prepare the ingredients:
How To: Dress a Salad
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Peel and thinly slice the shallot. Thinly slice the celery. Pick the dill fronds off the stems; discard the stems. Finely chop half the dill fronds, keeping the rest whole. Cut off and discard the root end of the romaine; halve the leaves lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds. Thinly slice the cucumber into rounds.

2 Pickle the shallot:

In a small pot, combine the shallot, sugar, ¾ of the vinegar and 2 tablespoons of water; season with salt and pepper. Heat to boiling on medium-high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until the shallot has softened and the liquid is slightly reduced in volume. Transfer to a heatproof bowl.

Pickle the shallot:
Toast the baguette:
3 Toast the baguette:

While the shallot pickles, place the baguette on a sheet pan, cut sides up. Drizzle with 1 teaspoon of olive oil. Toast in the oven 9 to 11 minutes, or until golden brown and heated through. Remove from the oven and transfer to a clean, dry work surface.

4 Flake & dress the trout:

While the baguette toasts, place the trout fillets in a large bowl; using 2 forks, flake into small pieces. Add the celery, crème fraîche, mustard, chopped dill and pickled shallot (reserving the pickling liquid). Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Flake & dress the trout:
Finish & plate your dish:
5 Finish & plate your dish:

Just before serving, to make the salad, in a large bowl, combine the romaine, radishes, cucumber, sunflower seeds, remaining vinegar and reserved pickling liquid. Drizzle with olive oil and season with salt and pepper. Toss to coat; season with salt and pepper to taste. To make the tartines, evenly top the toasted baguette with the dressed trout. Garnish with the whole dill fronds. Divide the tartines and salad between 2 dishes. Enjoy!

Browse Steps
1 of 5