Creamy seafood in lettuce wraps

The idea for this recipe came from a seafood sauce made by The Barefoot Contessa, however, her sauce used double cream! I wanted this to be healthy. Using lettuce leaves for the wrap makes for a lovely fresh crunchy taste and texture.

We had this as a main meal, but it would be great as a 'serve yourself' tapa or starter.

Creamy seafood in lettuce wraps

Servings:	Serves 2 as a main course or 4 as a starter
Calories per serving:	456
Ready in:	5 minutes
Prep. time:	5 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	12th October 2014

Best recipe review Dinner Part Starter.. 5/5 .. or what!!! 💖 The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 180 g smoked mackerel fillets
• 150 g greek yogurt
• 150 g cooked peeled prawns
• Juice and zest from half a lemon
• 1 small iceberg lettuce
• Freshly ground black pepper

• 

  The ingredients - I forgot to photograph the lemon and eventually only needed half of the prawns shown here

• 

  Slice the celery lengthwise in both directions before chopping so you get a very fine dice

Method

1. Add the yogurt to a bowl
2. Give it a grind of black pepper and add the lemon juice and zest and mix well
3. Remove the skin from the mackerel and flake into bite-size pieces, checking for bones as you go
4. Stir in the prawns and mackerel
5. Break the iceberg lettuce into 'cups'
6. Add a tablespoon of the creamy seafood to each lettuce leaf, roll it up and eat

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