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Spicy Smoked Trout Sandwiches

with Roasted Sweet Potato

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

These irresistible sandwiches highlight smoked trout (cooked through with natural wood smoke), which we’re flaking, then dressing with creamy mayonnaise and spicy sriracha. A red cabbage slaw adds a touch of sweetness and refreshing crunch to the sandwiches, served with spiced, roasted sweet potato

fresh
ingredients
Spicy Smoked Trout Sandwiches with Roasted Sweet Potato
Title
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
Prepare & start the sweet potato:
1 Prepare & start the sweet potato:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 13 to 15 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven and flip the sweet potato.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potato roasts, cut out and discard the core of the cabbage; thinly slice the leaves. Peel and thinly slice the shallot. Halve the rolls.

Make the slaw:
3 Make the slaw:

While the sweet potato continues to roast, in a large bowl, combine the sliced cabbage, sugar, and vinegar; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Flake & dress the fish:
4 Flake & dress the fish:

While the cabbage marinates, place the fish fillets in a medium bowl; using two forks, flake into small pieces. Add the sliced shallot, mayonnaise, and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Season with salt and pepper to taste.

Toast the rolls & finish the sweet potato:
5 Toast the rolls & finish the sweet potato:

While the cabbage continues to marinate, place the halved rolls cut side up on the other side of the sheet pan of roasted sweet potato. Drizzle with olive oil; season with salt and pepper. Toast 6 to 8 minutes, or until the rolls are lightly browned and the sweet potato is tender when pierced with a fork. Remove from the oven and transfer the toasted rolls to a work surface.

Serve your dish:
6 Serve your dish:

Divide the dressed fish and some of the slaw between the toasted rolls. Serve the sandwiches and finished sweet potato with the remaining slaw. Enjoy!

Tips from Home Chefs

About Blue Apron

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare & start the sweet potato:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 13 to 15 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven and flip the sweet potato.

2 Prepare the remaining ingredients:

While the sweet potato roasts, cut out and discard the core of the cabbage; thinly slice the leaves. Peel and thinly slice the shallot. Halve the rolls.

Prepare the remaining ingredients:
Make the slaw:
3 Make the slaw:

While the sweet potato continues to roast, in a large bowl, combine the sliced cabbage, sugar, and vinegar; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Flake & dress the fish:

While the cabbage marinates, place the fish fillets in a medium bowl; using two forks, flake into small pieces. Add the sliced shallot, mayonnaise, and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Season with salt and pepper to taste.

Flake & dress the fish:
Toast the rolls & finish the sweet potato:
5 Toast the rolls & finish the sweet potato:

While the cabbage continues to marinate, place the halved rolls cut side up on the other side of the sheet pan of roasted sweet potato. Drizzle with olive oil; season with salt and pepper. Toast 6 to 8 minutes, or until the rolls are lightly browned and the sweet potato is tender when pierced with a fork. Remove from the oven and transfer the toasted rolls to a work surface.

6 Serve your dish:

Divide the dressed fish and some of the slaw between the toasted rolls. Serve the sandwiches and finished sweet potato with the remaining slaw. Enjoy!

Serve your dish: