Spicy Smoked Trout Sandwiches with Roasted Sweet Potato

Spicy Smoked Trout Sandwiches

with Roasted Sweet Potato

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Spicy Smoked Trout Sandwiches with Roasted Sweet Potato
Title
tried-and-true
kitchen tools

Add to Basket

More...
Add to Basket
time-saving
tips & techniques
Red Cabbage
Ciabatta Bread
Sriracha
Sweet Potato
Shallot
Red Wine Vinegar
Sugar
Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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

Spicy Smoked Trout Sandwiches

Prepare & start the sweet potato:
How To: Safely Cut Round Vegetables
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: