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Smoked Trout, Arugula, and Granny Smith Stacks

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

 

 

Hands-on time 19 mins
Total time 19 mins
Yield Serves 16 (serving size: 2 stacks)
Crisp apples serve as a base for Smoked Trout, Arugula, and Granny Smith Stacks, lending crunch and flavor to these healthy bites.

Ingredients

  • 1 lemon
  • 12 ounces packaged lemon-pepper smoked trout fillets (such as Ducktrap)
  • 1 1/2 cups baby arugula leaves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 Granny Smith apples, cut into 32 thin slices

Nutrition Information

  • calories 62
  • fat 3.2 g
  • satfat 0.7 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 5.4 g
  • carbohydrate 3.6 g
  • fiber 0.5 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 222 mg
  • calcium 6 mg

How to Make It

  1. Slice lemon into 4 (1/16-inch) rounds. Cut rounds into 8 wedges.

  2. Remove and discard skin from fish; flake fish.

  3. Combine arugula, juice, and oil in a bowl; toss to coat.

  4. Arrange apple slices in a single layer. Divide arugula mixture and fish evenly among stacks; top each with 1 lemon wedge.