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Lettuce Wraps with Smoked Trout

In this handheld treat, carrots, cucumbers, and smoked trout are tossed in a hot, sweet, and tangy sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 307
Ingredients Method

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 jalapeno chillies with seeds preferably red; about 2 large
  • 2 tablespoon fresh lime juice or unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 2 4.5 ounce 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
  • 1/3 cup Asian sweet chili sauce
  • 1/4 cup finely chopped lightly salted dry-roasted peanuts

Method
 

  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.