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 | |
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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 reviewDinner Part Starter.. 5/5 .. or what!!! π |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
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The ingredients - I forgot to photograph the lemon and eventually only needed half of the prawns shown here
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Slice the celery lengthwise in both directions before chopping so you get a very fine dice
Method
- Add the yogurt to a bowl
- Give it a grind of black pepper and add the lemon juice and zest and mix well
- Remove the skin from the mackerel and flake into bite-size pieces, checking for bones as you go
- Stir in the prawns and mackerel
- Break the iceberg lettuce into 'cups'
- Add a tablespoon of the creamy seafood to each lettuce leaf, roll it up and eat
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