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