Meals and Courses

Smoked Salmon and Edamame Cups

cook 10 mins
  • 250 g (8 oz) edamame beans
  • 200 g (7 oz) smoked salmon, thinly sliced
  • ¼ cucumber, deseeded and cut into matchsticks
  • 1 red chilli, deseeded and sliced
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons roughly chopped coriander leaves (optional)
  • 3–4 little gem lettuces
  • 2 teaspoons sesame seeds
  • Cook the beans in a large pan of salted, boiling water for 1–2 minutes, or according to the packet instructions, until just tender. Drain and cool under cold running water.
  • Meanwhile, combine the salmon, cucumber, chilli, soy sauce and coriander in a bowl. Add the beans and toss gently to combine. Separate the lettuce leaves.
  • Spoon the bean mixture into the lettuce leaves and scatter the sesame seeds over the top. Serve immediately.
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