Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spicy Smoked Trout Sandwiches

with Roasted Sweet Potatoes

30-Minute Meal
30-Minute Meal
Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These fan-favorite sandwiches highlight smoked trout (already cooked for quick assembly). We’re flaking it, dressing it with mayonnaise and spicy sambal oelek, and topping it with a bright red cabbage slaw.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Start the sweet potatoes:
1 Start the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the sweet potatoes; halve lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven and flip the sweet potatoes.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the rolls.

Make the slaw:
3 Make the slaw:

While the sweet potatoes continue 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, 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 in a medium bowl; using 2 forks, flake into small pieces. Add the mayonnaise and as much of the sambal oelek 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 potatoes:
5 Toast the rolls & finish the sweet potatoes:

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

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

Assemble the sandwiches using the toasted rolls, dressed fish, and some of the slaw. Cut in half. Serve the sandwiches with the finished sweet potatoes and remaining slaw on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 Start the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the sweet potatoes; halve lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven and flip the sweet potatoes.

2 Prepare the remaining ingredients:

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the rolls.

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

While the sweet potatoes continue 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, at least 10 minutes. Season with salt and pepper to taste.

4 Flake & dress the fish:

While the cabbage marinates, place the fish in a medium bowl; using 2 forks, flake into small pieces. Add the mayonnaise and as much of the sambal oelek 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 potatoes:
5 Toast the rolls & finish the sweet potatoes:

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

6 Assemble the sandwiches & serve your dish:

Assemble the sandwiches using the toasted rolls, dressed fish, and some of the slaw. Cut in half. Serve the sandwiches with the finished sweet potatoes and remaining slaw on the side. Enjoy!

Assemble the sandwiches & serve your dish: