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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 feature smoked trout (already cooked for quick assembly) dressed with mayonnaise and sriracha and topped with red cabbage slaw.

fresh
ingredients
Spicy Smoked Trout Sandwiches with Roasted Sweet Potato
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
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 sweet potato. Halve lengthwise, then cut crosswise into 1/2 inch thick pieces. Transfer to 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 a single layer on 1 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, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the shallot. Halve the rolls.

Marinate the cabbage:
3 Marinate the cabbage:

While the sweet potato continues to roast, in a large bowl, combine the 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 trout:
4 Flake & dress the trout:

While the cabbage marinates, place the trout fillets in a large bowl; using two forks, flake into small pieces. Add the 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.

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

Place the rolls on the other side of the sheet pan of roasted sweet potato, cut side up. Drizzle with olive oil and season with salt and pepper. Return to the oven and toast 6 to 8 minutes, or until the rolls are browned and the sweet potato is tender when pierced with a fork. Remove from the oven. Transfer the toasted rolls to a work surface.

Assemble the sandwiches & plate your dish:
6 Assemble the sandwiches & plate your dish:

Evenly divide the dressed trout between the toasted roll bottoms. Top with some of the slaw. Complete the sandwiches with the roll tops. Divide the finished sandwiches and roasted sweet potato between 2 dishes. Serve with the remaining slaw on the side. Enjoy!

Tips from Home Chefs

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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 sweet potato. Halve lengthwise, then cut crosswise into 1/2 inch thick pieces. Transfer to 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 a single layer on 1 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, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the shallot. Halve the rolls.

Prepare the remaining ingredients:
Marinate the cabbage:
3 Marinate the cabbage:

While the sweet potato continues to roast, in a large bowl, combine the 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 trout:

While the cabbage marinates, place the trout fillets in a large bowl; using two forks, flake into small pieces. Add the 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.

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

Place the rolls on the other side of the sheet pan of roasted sweet potato, cut side up. Drizzle with olive oil and season with salt and pepper. Return to the oven and toast 6 to 8 minutes, or until the rolls are browned and the sweet potato is tender when pierced with a fork. Remove from the oven. Transfer the toasted rolls to a work surface.

6 Assemble the sandwiches & plate your dish:

Evenly divide the dressed trout between the toasted roll bottoms. Top with some of the slaw. Complete the sandwiches with the roll tops. Divide the finished sandwiches and roasted sweet potato between 2 dishes. Serve with the remaining slaw on the side. Enjoy!

Assemble the sandwiches & plate your dish: