LETTUCE WRAPS WITH SMOKED TROUT
Provided by Jill Dupleix
Categories Fish Leafy Green Vegetable Appetizer Marinate No-Cook Dinner Lunch Seafood Trout Cucumber Healthy Lettuce Bon Appétit Pescatarian Dairy Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 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.
- * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
- ** Available at some supermarkets and at specialty foods stores and delicatessens.
- ***Available at some supermarkets and at Asian markets and from amazon.com.
SMOKED TROUT WITH LEMON-CHIVE SAUCE
Provided by Celia Barbour
Categories appetizer
Time 20m
Yield 10 to 12 hors d'oeuvre servings
Number Of Ingredients 9
Steps:
- Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
- In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
- Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
KIDDIE CARROT WRAPS
Steps:
- In a bowl, combine the carrots, golden raisins, mayonnaise, Greek yogurt, lemon juice, and salt and pepper to taste. Stir well.
- Divide the carrot mixture evenly between the lettuce leaves, about 1/2 cup for each lettuce wrap. Fold in the short ends of each leaf, then roll up to close. Set the lettuce wraps on a piece of aluminum foil and fold like an envelope to store.
- Should be eaten the same day; otherwise, store in the refrigerator for up to 3 days.
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