Romaine lettuce is a super leafy green that is predictable. What do I mean by that? Well, the leaves peel off of the lettuce head one by one. Just cut the root end off the head and start peeling off leaves. Easy and predictable. From the large outer leaves down to the small inner leaves.
That’s why they make a perfect receptacle for fillings that can be wrapped up in their greenness. Think tacos and tortillas. Because they peel off so easily, you can pick the exact one you want to use for your wrap. Do you want a big leafy one or do you want a small light green crunchy inner one? Your choice.
I picked more medium ones for the smoked salmon on romaine lettuce. They were the perfect size to accept the portion of smoked salmon I bought. I picked up the small individually packaged smoked salmon that is only 3 ounces. 1 1/2 ounces of salmon per leaf. That made a tasty lunch sized portion. MaryJo and I shared the two you see here. We both agreed that they were excellent.
About a half hour later I mentioned that it would be cool to try the smoked salmon on romaine lettuce with some other toppings. Specifically, roasted sweet peppers. Same except for that.
Back to Publix, which is a stones throw away. Got to try this again!
Back again and in 5 minutes we were trying the smoked salmon with the cucumbers and the dill but this time with sliced pieces of roasted red sweet peppers.
Now this was a real lunch, in quantity, but we both thought that the red peppers didn’t add any significant flavors to the salmon. We concluded that the original was spot on.
I could really see this dish as a starter to a wonderful meal. Serve your guests one of these to start, along with a nice dry and crisp sauvignon blanc.
Try this and experiment with fillings for the lettuce leaves. They are a very low calorie alternative to tortillas.
Smoked Salmon on Romaine LettucePrint Pin Rate
- 1-3 ounce package smoked salmon
- 2 medium romaine lettuce leaves , washed
- 2 tsp softened cream cheese
- lemon pepper
- thin sliced cucumber (1/2 medium cucumber)
- dried dill
- Cut off the root end of a head of romaine lettuce and wash the leaves if necessary.
- Pick 2 medium leaves
- Using a butter knife, spread cream cheese onto the leaf (about 1 tsp per leaf)
- Sprinkle with lemon pepper (McCormick California style coarse grind)
- Place a layer of smoked salmon on the leaf.
- Place cucumber slices over the salmon
- Sprinkle with dried dill (or use fresh dill)