Asparagus & Smoked Trout Lettuce Roll-ups
Asparagus comes thick or thin and while there’s virtually no difference in flavor, thin spears work better for rolling up in this hand-held salad.
Ingredients
1 1/2 lbs. thin asparagus spears
1 to 2 Tbsp. olive oil
Salt and pepper
1 cup mayonnaise
2 Tbsp. Dijon-style mustard
2 to 3 Tbsp. chopped fresh dill
Grated zest of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. capers
1 Tbsp. caper juice
1 lb. smoked rainbow trout
3/4 cup radishes
12 to 16 large Bibb leaves (or substitute other soft-leaved, butterhead-type lettuce)
Directions
Heat oven to 425 degrees. Line one large or two medium baking sheets with parchment paper.
Slick asparagus spears with olive oil, plus salt and pepper to taste. Spread them out on baking sheet(s) and roast until asparagus begins to sizzle, 3 to 4 minutes. Let cool.
Combine mayonnaise, mustard, dill, lemon zest, lemon juice, capers, caper juice and pepper to taste in a small bowl. Remove skin and bones from fish; coarsely flake it with a fork. Shave radishes with a mandolin or slice them as thinly as possible.
To assemble, lay a lettuce leaf on each serving plate; top with a few spears asparagus, 2 to 3 tablespoons flaked fish and some radishes. Drizzle each pile with a little sauce. Diners can roll them up and eat by hand, or use a knife and fork.
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