remove any bones from fish fillets
steam lettuce leaves over boiling water for 3-4 minutes until pliable
flake salmon, discarding skin and bones; mix with spring onions, chili sauce, tartare sauce, olives, lemon juice, parsley and seasoning
put a fish fillet onto each lettuce leaf, then spoon equal quantities of salmon mixture onto fish
roll up tucking in lettuce leaf to form neat parcels; steam, join side down, over boiling water for 10 minutes
meanwhile, melt butter, then stir in lemon juice; serve fish drizzled with lemon butter
6 servings