Woodland Bundles

Elegant rolls made with bulgur, smoked trout, and currants wrapped in blanched romaine leaves. These delicate bundles combine nutty grains, smoky fish, and sweet dried fruit for a sophisticated appetizer or light meal.

8 servings

1 hr

Published October 4, 2025

Ingredients

•2 cups water
•¾ cup bulgur
•¼ cup smoked trout
•¼ cup dried currants
•¼ cup pine nuts
•1½ tablespoons fresh lemon juice
•2 tablespoons walnut oil
•1 teaspoon baking soda
•20 leaves romaine leaves
•1 tablespoon walnut oil

Cooking Instructions

1.
Bring water to a boil with 1/2 teaspoon salt. Pour over bulgur in a heatproof bowl and let stand, uncovered, until bulgur is tender but still chewy, about 15 minutes. Drain well in a sieve, then transfer to a bowl. Add trout, currants, pine nuts, lemon juice, walnut oil, and 1/2 teaspoon each of salt and pepper, stirring gently to combine.
15 min
2.
While bulgur stands, bring a 6- to 8-quarts pot of salted water to a boil (2 tablespoons salt for 4 quarts water) and add baking soda. Blanch romaine leaves in batches until slightly wilted but still bright green, about 1 minute. Remove with tongs and plunge into an ice bath.
10 min
3.
Line a work surface with 3 layers of paper towel, then arrange 2 lettuce leaves, rib sides down, on paper towels. Top with 3 more layers of paper towel, then roll over leaves with a rolling pin, crushing ribs. Remove top layers of paper towel. Trim enough from bottom of each leaf to form an 8-inch-long leaf. Repeat with remaining leaves, replacing paper towels as needed. (You will have 4 extra leaves, in case any tear.)
15 min
4.
Arrange 1 leaf with wider end nearest you. Put 2 tablespoons of filling 1 1/2 inches from bottom of leaf. Roll up, gently squeezing to compact filling and keeping a 1/2-inch border on either side free of filling, and fold in sides as you roll. Transfer, seam side down, to a plate. Make 15 more bundles in same manner. Just before serving, drizzle with walnut oil.
20 min

Cooking Instructions

Bring water to a boil with 1/2 teaspoon salt. Pour over bulgur in a heatproof bowl and let stand, uncovered, until bulgur is tender but still chewy, about 15 minutes. Drain well in a sieve, then transfer to a bowl. Add trout, currants, pine nuts, lemon juice, walnut oil, and 1/2 teaspoon each of salt and pepper, stirring gently to combine.

15 min

While bulgur stands, bring a 6- to 8-quarts pot of salted water to a boil (2 tablespoons salt for 4 quarts water) and add baking soda. Blanch romaine leaves in batches until slightly wilted but still bright green, about 1 minute. Remove with tongs and plunge into an ice bath.

10 min

Line a work surface with 3 layers of paper towel, then arrange 2 lettuce leaves, rib sides down, on paper towels. Top with 3 more layers of paper towel, then roll over leaves with a rolling pin, crushing ribs. Remove top layers of paper towel. Trim enough from bottom of each leaf to form an 8-inch-long leaf. Repeat with remaining leaves, replacing paper towels as needed. (You will have 4 extra leaves, in case any tear.)

15 min

Arrange 1 leaf with wider end nearest you. Put 2 tablespoons of filling 1 1/2 inches from bottom of leaf. Roll up, gently squeezing to compact filling and keeping a 1/2-inch border on either side free of filling, and fold in sides as you roll. Transfer, seam side down, to a plate. Make 15 more bundles in same manner. Just before serving, drizzle with walnut oil.

20 min