Woodland Bundles

Ingredients for Woodland Bundles

• 475ml vatten

• 180ml bulgur

• 40g finely shredded smoked trout

• 40g dried currants

• 40g pine nuts, toasted

• 1 1/2 tablespoons fresh lemon juice

• 2 tablespoons walnut oil or extra-virgin olive oil

• 1 teaspoon bicarbonate of soda

• 20 large cos leaves (from 2 to 3 heads

• not hearts)

• 1 tablespoon walnut oil or extra-virgin olive oil

Bring water to a boil with 1/2 teaspoons 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 teaspoons each of salt and pepper, stirring gently to combine.

While bulgur stands, bring a 6- to 8-quarts pot of salted water to a boil (2 tablespoons salt for 3.8L water) and add bicarbonate of soda. Blanch cos leaves in batches until slightly wilted but still bright green, about 1 minute. Remove with tongs and plunge into an ice bath.

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.)

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.

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