Smoked salmon lettuce cups

Cooking Fish Smoked salmon lettuce cups

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

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.
  2. Combine the salmon, avocado, creme fraiche, spring onion, dill and lemon juice in a bowl. Season.
  3. Divide the salmon mixture among the lettuce leaves. Sprinkle with the capers and lemon zest. Season with pepper.

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1 tbsp 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 tbsp creme fraiche
1 spring onion , thinly sliced
1 tbsp chopped fresh dill
1 tbsp lemon juice
Lemon zest, to serve

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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