Appetite + Imagination

RSS
May 24
Lettuce Wraps with Smoked Trout 4 Servings Ingredients 2 medium carrots, peeled 1/2 unpeeled English hothouse cucumber (do not remove seeds) 1/4 cup thinly sliced shallots 1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large) 2 tablespoons fresh lime juice or unseasoned rice vinegar 1 tablespoon sugar 1 tablespoon fish sauce (such as nam pla or nuoc nam) 2 4.5-ounce packages skinless smoked trout fillets,* broken into bite-size pieces (about 2 cups) 1 cup diced grape tomatoes 1/2 cup whole fresh mint leaves 1/2 cup small whole fresh basil leaves 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine) 1/3 cup (about) Asian sweet chili sauce** 1/4 cup finely chopped lightly salted dry-roasted peanuts *Available at some supermarkets and at specialty foods stores and delicatessens. **Available at some supermarkets and at Asian markets and from amazon.com. Preparation Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature. Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend. Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts

Lettuce Wraps with Smoked Trout

4 Servings

Ingredients

  • 2 medium carrots, peeled
  • 1/2 unpeeled English hothouse cucumber (do not remove seeds)
  • 1/4 cup thinly sliced shallots
  • 1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
  • 2 tablespoons fresh lime juice or unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 2 4.5-ounce packages skinless smoked trout fillets,* broken into bite-size pieces (about 2 cups)
  • 1 cup diced grape tomatoes
  • 1/2 cup whole fresh mint leaves
  • 1/2 cup small whole fresh basil leaves
  • 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
  • 1/3 cup (about) Asian sweet chili sauce**
  • 1/4 cup finely chopped lightly salted dry-roasted peanuts
  • *Available at some supermarkets and at specialty foods stores and delicatessens.
  • **Available at some supermarkets and at Asian markets and from amazon.com.

Preparation

  • Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
  • Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
  • Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts



Posted 11 months ago

1 note

food, cooking, recipes, Bon Appetite Magazine,