Abigail is a Brooklyn-based creative director, home cook, and the mastermind behind Bon Abbetit, a hub for approachable, seasonal recipes with a creative twist. With a passion for reimagining classic dishes, Abigail brings her expertise to the kitchen, crafting recipes that inspire home cooks to explore new ingredients and flavors. Her creations highlight her ability to elevate ingredients like smoked salmon and smoked tuna into stunning, flavorful dishes. Whether you're looking for comfort meals or fresh ideas, Abigail’s recipes make cooking with smoked fish exciting and accessible for any occasion.
Recipes
Smoked Salmon Candy Lettuce Wraps
These Smoked Salmon Candy Lettuce Wraps by Abigail @bon_abbetit are a fresh, flavor-packed twist on a classic Caesar salad—no fork required. Crisp romaine leaves hold a creamy, punchy dressing made with capers, Dijon, Greek yogurt, and lemon, tossed together with sliced cucumbers, red onion, pepitas, and savory-sweet chunks of Smoked Salmon Candy. Cured in a molasses and brown sugar brine, our Smoked Salmon Candy is fully cooked and ready to enjoy, making this dish as effortless as it is satisfying.
Perfect for lunch or a light dinner, these smoked salmon lettuce wraps come together in minutes and offer a bold combination of textures—cool, crunchy, creamy, and smoky. Finish with toasted breadcrumbs for extra crunch and a sprinkle of parmesan if you like. Whether you’re new to smoked salmon or looking for a new way to enjoy our hot smoked salmon products, this recipe is a must-try.
Directions
Make the Dressing:
In a medium bowl, whisk together the capers, egg yolk, lemon juice, Dijon mustard, Greek yogurt (or sour cream), and grated parmesan. Slowly drizzle in the olive oil while whisking continuously until the dressing becomes creamy and emulsified. Season with salt and pepper to taste.
Note: This recipe makes extra dressing. You can reserve about half for later and use the rest to assemble the wraps. Keep dressing for up to one week.
Mix the Filling:
To the bowl with the remaining dressing, add sliced red onion, pepitas, and Acme Smoked Salmon Candy (broken into bite-sized pieces). Mix gently until everything is well combined and coated in the dressing.
Toast the Breadcrumbs:
In a dry skillet over medium-low heat, toast the breadcrumbs, stirring frequently for about 5 minutes or until golden and crisp. Remove from heat.
Assemble the Wraps:
Spoon the smoked salmon Caesar mixture into the romaine lettuce leaves. Top each wrap with the toasted breadcrumbs for added crunch.
Serve and Enjoy:
Serve immediately for the best texture and flavor. These wraps make a quick, crave-worthy lunch or a light, smoky dinner.
Prep Time
20 minmin
Serves
2-3people
Ingredients
2 packs of Acme Smoked Salmon Candy
6 large romaine lettuce leaves
2 Persian cucumbers, chopped
1/2 red onion, sliced
1/4 cup pepitas
Breadcrumbs (toasted)
For the dressing
2 tablespoons capers, roughly chopped
1 egg yolk
1 lemon, juiced
1/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons Greek yogurt or sour cream
3 tablespoons grated parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Featured Products
3 oz. Smoked Salmon Candy
Hot Smoked
These Smoked Salmon Candy Lettuce Wraps by Abigail @bon_abbetit are a fresh, flavor-packed twist on a classic Caesar salad—no fork required. Crisp romaine leaves hold a creamy, punchy dressing made with capers, Dijon, Greek yogurt, and lemon, tossed together with sliced cucumbers, red onion, pepitas, and savory-sweet chunks of Smoked Salmon Candy. Cured in a molasses and brown sugar brine, our Smoked Salmon Candy is fully cooked and ready to enjoy, making this dish as effortless as it is satisfying.
Perfect for lunch or a light dinner, these smoked salmon lettuce wraps come together in minutes and offer a bold combination of textures—cool, crunchy, creamy, and smoky. Finish with toasted breadcrumbs for extra crunch and a sprinkle of parmesan if you like. Whether you’re new to smoked salmon or looking for a new way to enjoy our hot smoked salmon products, this recipe is a must-try.
Ingredients
2 packs of Acme Smoked Salmon Candy
6 large romaine lettuce leaves
2 Persian cucumbers, chopped
1/2 red onion, sliced
1/4 cup pepitas
Breadcrumbs (toasted)
For the dressing
2 tablespoons capers, roughly chopped
1 egg yolk
1 lemon, juiced
1/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons Greek yogurt or sour cream
3 tablespoons grated parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Featured Products
3 oz. Smoked Salmon Candy
Hot Smoked
