Smoked salmon lettuce cups

title="Smoked salmon lettuce cups"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-salmon-lettuce-cups.jpg" srcset="https://img.taste.com.au/6c52Qjxi/w720-h480-cfill-q80/taste/2016/11/smoked-salmon-lettuce-cups-66077-1.jpeg 720w, https://img.taste.com.au/uHMuVTEa/w643-h428-cfill-q90/taste/2016/11/smoked-salmon-lettuce-cups-66077-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked salmon lettuce cups"
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(4) Rate it

• 0:20 Prep


• 0:05 Cook


• Makes 12


• Capable cooks

With punchy herbs, cool creme fraiche and salmon flakes, these cups are great canapes.

Featured in
Easy entertaining, Nutrition information

Ingredients

• 1 tablespoon drained baby capers


• 12 small baby cos lettuce leaves, washed, dried


• Olive oil, to shallow-fry


• 150g portion hot-smoked salmon, skin removed, flaked


• 1/2 avocado, cut into 1cm pieces


• 2 tablespoons creme fraiche


• 1 spring onion (shallot), thinly sliced


• 1 tablespoon chopped fresh dill


• 1 tablespoon lemon juice


• Lemon zest, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Spread capers over a plate lined with paper towel. Arrange lettuce leaves on a large serving platter. Heat the oil in a small frying pan over medium-high heat. Stir the capers for 1minute or until golden and crisp. Transfer to a plate lined with paper towel.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine the salmon, avocado, creme fraiche, spring onion, dill and lemon juice in a bowl. Season.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide the salmon mixture among the lettuce leaves. Sprinkle with the capers and lemon zest. Season with pepper.
  
  
  

Nutrition

• 245 kj

  Energy




• 4.5g

  Fat Total




• 1.5g

  Saturated Fat




• 0.5g

  Fibre




• 3g

  Protein







• 0.5g

  Carbs (total)

All nutrition values are per serve

Notes

Baby cos lettuce are all heart: they’re super sweet, delightfully crisp and just begging to be topped with a gourmet filling.

Try this: Baby cos lettuce leaves add great texture to rice paper rolls – thinly slice crossways and roll up in soaked rice paper sheets with fresh mint, coriander, cooked prawns and vermicelli.

• Author: Katrina Woodman


• Image credit: Jeremy Simons


• Publication: Australian Good Taste

Source: taste.com.au