Lettuce Wraps with Smoked Trout

Ingredients

• •2 medium medium carrots, peeled
• •½ whole unpeeled English hothouse cucumber
• •¼ cup thinly sliced shallots
• •¼ cup thinly sliced jalapeño chiles with seeds
• •2 tablespoons fresh lime juice or unseasoned rice vinegar
• •1 tablespoon sugar
• •1 tablespoon fish sauce
• •2 packages skinless smoked trout fillets
• •1 cup diced grape tomatoes
• •½ cup whole fresh mint leaves
• •½ cup small whole fresh basil leaves
• •16 leaves small to medium inner leaves of romaine lettuce
• •⅓ cup Asian sweet chili sauce
• •¼ cup finely chopped lightly salted dry-roasted peanuts

Cooking Instructions

1. 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.

   35 min

2. 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.

   5 min

3. 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.

   10 min

4. 4.

   * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

5. 5.

   ** Available at some supermarkets and at specialty foods stores and delicatessens.

6. 6.

   ***Available at some supermarkets and at Asian markets and from amazon.com.