Best Lettuce Wraps With Smoked Trout Recipes

Smoked Trout Salad with Creamy Lemon Dill Dressing image

Provided by Katja from Savory Lotus

Categories salads

Time 10m

Number Of Ingredients 15

1/2 cup yogurt (I used a dairy free coconut yogurt)
1/4 cup olive oil (THIS is my fav organic brand)
2 tbsp water
1 and 1/2 tbsp lemon juice
1 clove garlic, crushed
1 tbsp fresh dill, finely chopped
pinch of salt
5-6 ounces butter leaf lettuce
2 cups baby arugula
1 cup sliced cucumbers
1 peach, sliced
pickled red onions (see recipe HERE)
extra fresh dill
3 soft boiled eggs, halved (*see notes)
8 ounces of smoked trout, broken into small pieces

Steps:

TO MAKE DRESSING: whisk together all dressing ingredients until creamy smooth. Set aside.
TO ASSEMBLE SALAD: arrange butter leaf lettuce and arugula on a large platter or salad bowl. Mix in cucumbers, and peach slices. Top with pickled onions, extra fresh dill, egg halves and large flakes of smoked trout. Drizzle with dressings.

Smoked Trout Lettuce Wraps with Meyer Lemon Dressing and Carrots image

Provided by Bobby Flay

Time 23h

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup kosher salt
2 tablespoons light brown sugar
8 rainbow trout fillets
1/4 cup freshly squeezed Meyer lemon juice
2 tablespoons mayonnaise
1 heaping tablespoon whole grain mustard
1 tablespoon red wine vinegar
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 head butter lettuce, leaves separated
1 carrot, julienned or grated
1 cup fresh parsley leaves

Steps:

For the trout: Combine 4 cups water, the salt and sugar in a 4-quart container and stir until the salt dissolves, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover the container and refrigerate for at least 1 hour and up to 3 hours.
Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down on a rack set in a half baking sheet. Place the rack in the refrigerator for drying, 21 to 24 hours or until the trout skin becomes shiny and somewhat tacky to the touch.
Prepare the smoker using pecan or apple wood chips so that it maintains a temperature of 190 degrees F. Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch. Place the smoking racks in the smoker. Adjust the heat as needed and cook until the trout is cooked through, has darkened in color and has the desired level of smoke flavor, about 20 minutes. Remove the flesh from the bones of the trout and flake the trout into medium pieces.
For the Meyer lemon dressing: Whisk the lemon juice, mayonnaise, mustard, vinegar, honey, zest and sprinkle with salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
For the assembly: Place several pieces of the trout into individual lettuce leaves, drizzle with some of the Meyer lemon dressing and top with the carrots and parsley. Roll the lettuce leaves and eat.