Spicy salmon lettuce cups
Prep
15 mins
Cook
15 mins
Servings
6
Difficulty
Medium
These spicy salmon lettuce cups are my go to when I want something that feels fancy but doesn't require any fuss. The beauty of this dish is that it comes together in just thirty minutes, making it perfect for a quick weeknight dinner or casual lunch. I love using crispy lettuce cups as a base because they're so satisfying to eat with your hands, and the fresh coriander adds a vibrant flavor while providing excellent anti inflammatory benefits. The mini salmon fishcakes do all the heavy lifting here, so there's minimal cooking involved on your end. A squeeze of lime and a dollop of spicy mayo round out these little bites perfectly, and honestly, they're so simple yet impressive that guests always ask for the recipe.
Ella x
Ingredients
- 1little gem lettuce
- 2unwaxed lime(unwaxed limes, zest of 2, juice of 1, wedges of 1, to serve)
- 1½ tbspmayonnaise
- 25 grams25g pack coriander(pack coriander, leaves only)
- 2 tbspcrispy fried onions
- 330 gramsmini thai-style salmon fishcakes
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment, add the fishcakes and bake for 10-15 minutes until piping hot and cooked through. Meanwhile, arrange the lettuce leaves on a platter.
- 2
Once the fishcakes are cooked, cool for 10 minutes, then crumble into a mixing bowl. Stir in ½ the lime zest and all the juice, along with the mayonnaise. Spoon into the lettuce leaves, then scatter over the coriander leaves, remaining lime zest and crispy fried onions. Serve with the lime wedges to squeeze over.
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