Whether you were celebrated or helped to celebrate, I hope everyone had a lovely Mothers’ Day last week.
A friend’s mum is actually the inspiration behind these lettuce cups.
We were having a grazing lunch a while ago of freshly-baked bread, salad, crisp vegetables and lots and lots of cheese. After trying to force more food on everyone, she ended up wrapping the leftover bits and pieces in a huge piece of cos lettuce. She looked so cute munching on her lettuce parcel, even while the rest of us good-naturedly teased her for it.
So I made a note in my phone to make some lettuce cups of my own, and here they are. You could pretty much use whatever combination of veggies that you like or have on hand, throw in some protein – tofu, smoked salmon, smoked chicken – and, to keep the boys happy, add some quinoa or couscous. Dollop on the crème fraiche sauce, fold into a parcel, and enjoy.
Smoked Salmon and Quinoa Lettuce Cups with Lemon Crème Fraiche Sauce
Lettuce Cups Ingredients
- 1 cup of quinoa
- ¼ cup mixed fresh herbs (finely chopped)
- 8 of large, curved lettuce leaves (cos, little gem, iceberg)
- 1 bunch asparagus (woody ends trimmed)
- 1 teaspoon olive oil
- 1 tablespoon lemon juice
- 100g smoked salmon
- 1 Avocado
- 12 baby bocconcini
Lemon Crème Fraiche Sauce
- ½ cup crème fraiche
- 1 tablespoon Dijon mustard
- Juice of a ½ a small lemon
- 2 tablespoons fresh basil or 1 tablespoon fresh dill (finely chopped)
- Rinse and drain the quinoa and then cook it following the packet directions, adding the mixed fresh herbs to the cooking liquid. Set aside to cool.
- Wash the lettuce leaves, then dry them thoroughly between absorbent towels. Set aside.
- Toss the asparagus spears with the oil and lemon juice, season with salt, and grill until slightly charred, about 5 minutes.
- While the quinoa and asparagus are cooking, prepare the smoked salmon by portioning it into 8 slices and rolling them into 8 individual rolls. Halve and pit the avocado and cut four slices out of each half. Quarter each baby bocconcini into quarters.
- Meanwhile, to make the sauce, whisk together the crème fraiche, mustard and lemon juice until smooth and combined. Fold through the basil or dill and season with salt.
- When everything is cooked and ready, lay out the lettuce leaves on a serving tray. Top with a full tablespoon of quinoa, add a roll of smoked salmon, a couple of asparagus spears and a slice of avocado. Top with some baby bocconcini, drizzle some crème fraiche sauce over the top and serve warm or at room temperature.