Lettuce Wraps with Smoked Trout

Lettuce Wraps with Smoked Trout
Photo by Misha Gravenor


  • 1 cup grape tomatoes
  • ¼ cup lightly salted dry-roasted peanuts
  • 2 4.5-ounce packages skinless smoked trout fillets**
  • ½ English hothouse cucumber
  • 16 small to medium inner leaves of romaine lettuce
  • ¼ cup shallots
  • 2 tablespoons fresh lime juice
  • + 8 more ingredients
    • ½ cup whole fresh mint leaves
    • ½ cup small whole fresh basil leaves
    • 2 medium carrots
    • 1 tablespoon Asian fish sauce (also called nam pla or nuoc mam)
    • ¼ cup jalapeño chiles with seeds (preferably red)
    • 1 tablespoon sugar
    • or unseasoned rice vinegar
    • 1/3 cup (about) Asian sweet chili sauce***

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...

View full recipe at Epicurious


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