Smoked Trout, Arugula, and Granny Smith Stacks Recipe

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Crisp apples serve as a base for Smoked Trout, Arugula, and Granny Smith Stacks, lending crunch and flavor to these healthy bites.

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Yield:

Serves 16 (serving size: 2 stacks)

Recipe from

Recipe Time

Hands-on: 19 Minutes

Total: 19 Minutes

Nutritional 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

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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

Preparation

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.

Note:

Katherine Cobbs,

November 2013

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Smoked Trout, Arugula, and Granny Smith Stacks

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