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Smoked Trout Tartines

with Romaine, Cucumber & Radish Salad

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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step-by-step
instructions
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!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Get This Recipe Delivered
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!