Smoked Trout, Arugula, and Granny Smith Stacks

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.


Serves 16 (serving size: 2 stacks)
Total time: 19 Minutes

Recipe from

Cooking Light

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


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


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.

Katherine Cobbs,

Cooking Light

November 2013
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