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Spicy Smoked Trout Sandwiches
with Roasted Sweet Potato
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
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2 Servings
- Est. 830 Cals/serving
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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
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
fresh
ingredients
Title
-
2 Smoked Trout Fillets
- 2 Ciabatta Rolls
- ½ lb Red Cabbage
- 1 Sweet Potato
- 1 Shallot
- 2 tsps Sriracha
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Sugar
- ¼ cup Mayonnaise
-
1 Tbsp Chesapeake Spice Blend (Sweet Paprika, Celery Seeds, Ground Yellow Mustard, & Ground Bay Leaves)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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