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These irresistible sandwiches highlight smoked trout (cooked through with natural wood smoke), which we’re flaking, then dressing with creamy mayonnaise and spicy sriracha. A red cabbage slaw adds a touch of sweetness and refreshing crunch to the sandwiches, served with spiced, roasted sweet potato

Ethan Mick

with Roasted Sweet Potato

Spicy Smoked Trout Sandwiches

Smoked Trout Fillets

Ciabatta Rolls

Red Cabbage

Sweet Potato

Shallot

Sriracha

Red Wine Vinegar

Sugar

Mayonnaise

Chesapeake Spice Blend (Sweet Paprika, Celery Seeds, Ground Yellow Mustard & Ground Bay Leaves)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. [Halve the **sweet potato** lengthwise; cut crosswise into 1/2-inch pieces.](#) Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and **up to half the spice blend** (you will have extra). Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 13 to 15 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven and flip the sweet potato.

Prepare & start the sweet potato:

While the sweet potato roasts, cut out and discard the core of the **cabbage**; thinly slice the leaves. Peel and thinly slice the **shallot**. Halve the **rolls**.

Prepare the remaining ingredients:

While the sweet potato continues to roast, in a large bowl, combine the **sliced cabbage**, **sugar**, and **vinegar**; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:

While the cabbage marinates, place the **fish** **fillets** in a medium bowl; using two forks, flake into small pieces. Add the **sliced** **shallot**, **mayonnaise**, and **as much of the sriracha as you’d like**, depending on how spicy you’d like the dish to be; stir to combine. Season with salt and pepper to taste.

Flake & dress the fish:

While the cabbage continues to marinate, place the **halved rolls** cut side up on the other side of the sheet pan of **roasted sweet potato**. Drizzle with olive oil; season with salt and pepper. Toast 6 to 8 minutes, or until the rolls are lightly browned and the sweet potato is tender when pierced with a fork. Remove from the oven and transfer the toasted rolls to a work surface.

Toast the rolls & finish the sweet potato:

Divide the **dressed fish** and some of the **slaw** between the **toasted rolls**. Serve the sandwiches and **finished** **sweet potato** with the **remaining slaw**. Enjoy!