Smoked Trout, Arugula, and Granny Smith Stacks

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.

Yield: Serves 16 (serving size: 2 stacks)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 19 Minutes
Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 62
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.4g
  • Carbohydrate: 3.6g
  • Fiber: 0.5g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 222mg
  • Calcium: 6mg


  • 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. 1. Slice lemon into 4 (1/16-inch) rounds. Cut rounds into 8 wedges.
  2. 2. Remove and discard skin from fish; flake fish.
  3. 3. Combine arugula, juice, and oil in a bowl; toss to coat.
  4. 4. Arrange apple slices in a single layer. Divide arugula mixture and fish evenly among stacks; top each with 1 lemon wedge.
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