Misha Gravenor Photography
Recipe information
Yield
4 Servings
Ingredients
2
medium carrots, peeled
1
/2 unpeeled English hothouse cucumber (do not remove seeds)
1
/4 cup thinly sliced shallots
1
/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
2
tablespoons fresh lime juice or unseasoned rice vinegar
1
tablespoon sugar
1
tablespoon fish sauce (such as nam pla or nuoc nam)
2
4.5-ounce packages skinless smoked trout fillets,* broken into bite-size pieces (about 2 cups)
1
cup diced grape tomatoes
1
/2 cup whole fresh mint leaves
1
/2 cup small whole fresh basil leaves
16
small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
1
/3 cup (about) Asian sweet chili sauce**
1
/4 cup finely chopped lightly salted dry-roasted peanuts
Need to make a substitution?
Preparation
Step 1
Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
Step 2
Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
Step 3
Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.