Regardless of your foraging skills, you can experience the abundance of the woods with these delectable parcels, which combine the nutty chew of bulgur with rich toasted pine nuts, sweet currants, and smoky trout that could have come from a nearby brook—all neatly wrapped up in a lettuce leaf. And because they're so portable, you can easily enjoy them outdoors on a picnic blanket.
Bundles can be assembled 1 day ahead and chilled in an airtight container.
Recipe information
Total Time
1 hr
Yield
Makes 16 hors d'oeuvres
Ingredients
For bulgar filling:
For romaine wrappers:
Preparation
Make filling:
Step 1
Bring water to a boil with 1/2 teaspoon salt. Pour over bulgur in a heatproof bowl and let stand, uncovered, until bulgur is tender but still chewy, about 15 minutes. Drain well in a sieve, then transfer to a bowl. Add trout, currants, pine nuts, lemon juice, walnut oil, and 1/2 teaspoon each of salt and pepper, stirring gently to combine.
Make and fill wrappers:
Step 2
While bulgur stands, bring a 6- to 8-quarts pot of salted water to a boil (2 tablespoons salt for 4 quarts water) and add baking soda. Blanch romaine leaves in batches until slightly wilted but still bright green, about 1 minute. Remove with tongs and plunge into an ice bath.
Step 3
Line a work surface with 3 layers of paper towel, then arrange 2 lettuce leaves, rib sides down, on paper towels. Top with 3 more layers of paper towel, then roll over leaves with a rolling pin, crushing ribs. Remove top layers of paper towel. Trim enough from bottom of each leaf to form an 8-inch-long leaf. Repeat with remaining leaves, replacing paper towels as needed. (You will have 4 extra leaves, in case any tear.)
Step 4
Arrange 1 leaf with wider end nearest you. Put 2 tablespoons of filling 1 1/2 inches from bottom of leaf. Roll up, gently squeezing to compact filling and keeping a 1/2-inch border on either side free of filling, and fold in sides as you roll. Transfer, seam side down, to a plate. Make 15 more bundles in same manner. Just before serving, drizzle with walnut oil.
