Salmon lettuce cups

Name: Salmon lettuce cups
Yield: 2
Ingredients: 200 g Hot-smoked salmon fillets, we used Regal Salmon's sweet chilli, lime and mint king salmon (Main); 1 Yellow capsicum, finely diced; 1 Celery stalk, finely diced; 1 Tbsp Japanese pickled ginger, sliced; 1 Grapefruit, peeled and segmented; ½ Lemons, zested; 2 whole Lettuce leaves (Main); 2 Tbsp Creme fraiche; 1 Tbsp Sour cream; ½ Tbsp Creamed horseradish; 1 squeeze Wasabi paste; ½ Lemons, zest and juice

for 2 people

Tam West

Warren Elwin

Food writer

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Put salmon on the menu and up the omega 3s for winter. This recipe makes a light dinner, entree or lunch.

Salmon and salad

200 g	Hot-smoked salmon fillets, we used Regal Salmon's sweet chilli, lime and mint king salmon (Main)
1	Yellow capsicum, finely diced
1	Celery stalk, finely diced
1 Tbsp	Japanese pickled ginger, sliced
1	Grapefruit, peeled and segmented
½	Lemons, zested
2 whole	Lettuce leaves (Main)

Dressing

2 Tbsp	Creme fraiche
1 Tbsp	Sour cream
½ Tbsp	Creamed horseradish
1 squeeze	Wasabi paste
½	Lemons, zest and juice

Directions

Flake salmon into a bowl. Add capsicum, celery, pickled ginger, grapefruit and the lemon zest and toss gently to combine and season.
Place large spoonfuls on lettuce leaves. Combine dressing ingredients and drizzle over salmon. Wrap in the lettuce to eat.