Smoked Trout Tartines with Romaine, Cucumber, and Radish Salad by Blue Apron

We are so excited to share with you all that we have signed up for Blue Apron for two and will be sharing our experience with some of the recipes that we have prepped and cooked ourselves.  Our impression so far is we give Blue Apron a big thumbs up!  

It’s affordable pricing, convenient portion control, and delicious recipes all make this service worth trying out.  Some of our favorite recipe so far is the Trout Tartine.  With step by step photo and written instructions, making these recipes is easy for everyone.

 They send you everything you need, but keep in mind salt pepper and olive oil (which are staples in most everyone’s kitchen) will be needed.  What was the most pleasant surprise of all is how they pair the main dish with a tasty side, and that the instructions included explain perfectly how to prep everything to perfection.  Definitely a huge fan so far.  If you’re a Blue Apron subscriber, we’d love to hear from you on what some of your favorite recipes are. Happy Cooking everyone!      

Print Recipe

Smoked Trout Tartines with Romaine, Cucumber, and Radish Salad by Blue Apron

Prep Time

15 minutes

Cook Time

15-25 minutes

Servings

servings

Ingredients

• 2 smoked trout fillets
• 1 small baguette
• 1 persian cucumber
• 1 romaine heart
• 1 stalk celery
• 1 bunch dill
• 2 tbs crème fraîche
• 2 tbs roasted sunflower seeds
• 2 tbs white wine vinegar
• 2 tbs sugar
• 2 tbs whole grain dijon mustard
• 1 shallot

Prep Time 15 minutes Cook Time 15-25 minutes Servings servings Ingredients 2 smoked trout fillets 1 small baguette 1 persian cucumber 1 romaine heart 1 stalk celery 1 bunch dill 2 tbs crème fraîche 2 tbs roasted sunflower seeds 2 tbs white wine vinegar 2 tbs sugar 2 tbs whole grain dijon mustard 1 shallot

Instructions

1. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Peel and thinly slice the shallot. Thinly slice the celery. Pick the dill fronds off the stems; discard the stems. Finely chop half the dill fronds, keeping the rest whole. Cut off and discard the root end of the romaine; halve the leaves lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds. Thinly slice the cucumber into rounds.
2. In a small pot, combine the shallot, sugar, 3⁄4 of the vinegar and 2 tablespoons of water; season with salt and pepper. Heat to boiling on medium-high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until the shallot has softened and the liquid is slightly reduced in volume. Transfer to a heatproof bowl.
3. While the shallot pickles, place the baguette on a sheet pan, cut sides up. Drizzle with 1 teaspoon of olive oil. Toast in the oven 9 to 11 minutes, or until golden brown and heated through. Remove from the oven and transfer to a clean, dry work surface.
4. While the baguette toasts, place the trout fillets in a large bowl; using 2 forks, flake into small pieces. Add the celery, crème fraîche, mustard, chopped dill and pickled shallot (reserving the pickling liquid). Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
5. Just before serving, to make the salad, in a large bowl, combine the romaine, radishes, cucumber, sunflower seeds, remaining vinegar and reserved pickling liquid. Drizzle with olive oil and season with salt and pepper. Toss to coat; season with salt and pepper to taste. To make the tartines, evenly top the toasted baguette with the dressed trout. Garnish with the whole dill fronds. Divide the tartines and salad between 2 dishes. Enjoy!

Recipe Notes

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