Wrap and Rolla

Smoked Salmon, Caramelized Onion, and Rice Filling in Crisp Lettuce Wraps

40 minutes
Serves 4
Dinner
Herb's take

Channeling the spirit of Eastern European zakuski tables, these lettuce wraps wrap up the briny punch of smoked salmon, sweet-savory caramelized onions, and herby rice in a very untraditional presentation. You’ll master stovetop rice seasoning and the overlooked art of onion caramelization, no tears, just science.

Ingredients

Yield
4

Instructions

  1. 01
    Melt the butter and olive oil together in a large skillet over medium-low heat.
  2. 02
    Add the sliced onion and cook, stirring occasionally, until deeply golden and caramelized, about 18-22 minutes.
  3. 03
    Meanwhile, rinse the rice in a fine mesh strainer under cold water until the water runs clear. Drain well.
  4. 04
    Transfer the caramelized onions to a bowl and set aside. In the same pan, add the rice and toast over medium heat for 2 minutes, stirring to coat each grain with leftover fat.
  5. 05
    Pour in the chicken broth, add the bay leaf, and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
  6. 06
    Remove the pan from heat and let the rice sit, covered, for 10 minutes. Discard the bay leaf. Fluff rice with a fork.
  7. 07
    Stir the dill, lemon zest, black pepper, and half the caramelized onions into the rice.
  8. 08
    Lay out the lettuce leaves on a serving platter.
  9. 09
    Spoon a generous amount of the onion-dill rice into each lettuce leaf.
  10. 10
    Top each wrap with smoked salmon slices and the remaining caramelized onions.
  11. 11
    Drizzle each wrap with a little fresh lemon juice.
  12. 12
    Finish each with a dollop of sour cream and sprinkle with chives.
  13. 13
    Serve immediately, wrap-style, and enjoy the flavor science!

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Wrap and Rolla | Cook with Herb