Ingredients

200g DukesHill Traditionally Smoked Salmon
 
150g DukesHill Ragstone Goat's Cheese
 
2 tbsp DukesHill Pickled Shallots, finely diced
 
2 tbsp DukesHill Dill & Mustard Sauce
 
8 large Little Gem lettuce leaves
2 tbsp crème fraîch
½ cucumber, peeled into ribbons
Small handful of fresh chives, finely chopped
Small handful of fresh dill, plus extra to garnish
Zest of ½ lemon
Freshly ground black pepper
Lemon wedges, to serve
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Smoked Salmon, Whipped Ragstone & Pickled Shallot Lettuce Wraps

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Crisp Little Gem leaves are filled with silky DukesHill Traditionally Smoked Salmon,whipped Ragstone goat's cheese and finely diced DukesHill Pickled Shallots for a freshtwist on a classic pairing. Finished with cucumber ribbons, fragrant herbs and a drizzleof DukesHill Dill & Mustard Sauce, these elegant lettuce wraps are perfect for lightlunches, summer entertaining or effortless picnics.
Servings 4

Directions

  1. Step 1 In a bowl, combine the Ragstone Goat's Cheese, crème fraîche, chopped chives, lemon zest and a generous twist of black pepper. Beat together with a fork until light, smooth and spreadable.

  1. Step 2 Fold through the finely diced DukesHill Pickled Shallots, ensuring they're evenly distributed throughout the whipped Ragstone mixture.

  1. Step 3 Carefully separate the Little Gem leaves, selecting the largest and most intact leaves for wrapping. Wash and pat dry thoroughly

  1. Step 4 Lay the lettuce leaves onto a board or serving platter. Spoon a generous dollop of the whipped Ragstone mixture into the centre of each leaf.

  1. Step 5 Top with a few cucumber ribbons before adding a folded slice of DukesHill Traditionally Smoked Salmon to each wrap.

  1. Step 6 Drizzle a little DukesHill Dill & Mustard Sauce over the smoked salmon, using just enough to lightly coat without overpowering the delicate flavours.

  1. Step 7 Finish with a scattering of fresh dill, extra chopped chives and a twist of freshly ground black pepper.

  1. Step 8 Carefully fold the sides of each lettuce leaf in slightly and roll up, or simply serve open as elegant lettuce cups.

  1. Step 9 Arrange on a serving platter and serve immediately with lemon wedges alongside for squeezing over just before eating.

Chef’s tip

  1. Step 11 Whipping Ragstone with a little crème fraîche creates a light, creamy filling that complements the richness of the smoked salmon beautifully. The DukesHill Dill & Mustard Sauce adds just the right balance of gentle mustard warmth and fresh dill flavour, while the pickled shallots bring little bursts of sweetness and acidity that lift every bite.