Thursday, May 24, 2012

Lettuce Wraps with Smoked Trout

Lettuce Wraps with Smoked Trout

INGREDIENTS:
4 Servings
  • 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
DIRECTIONS:
  1. 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.
  2. 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.
  3. Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts

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