Prawn Remoulade
(Remoulade is a popular French mayonnaise-based sauce, similar to an aioli or tartare sauce.)

80 g celeriac grated or julienned

1 tsp (5 ml) fresh lemon juice

1 C (250 ml) mayonnaise

2 Tbsp (30 ml) sour cream

1 Tbsp (15 ml) Dijon mustard

1 Tbsp (15 ml) horseradish sauce

2 Tbsp (30 ml) parsley, chopped

2 Tbsp (30 ml) onion, very finely chopped

1 tsp (5 ml) chopped chives

1 egg, boiled and finely grated

2 tsp (5 ml) capers

2 Tbsp (30 ml) chopped gherkins

1 anchovy, minced

1 tsp (5 ml) Tabasco®

salt and pepper to taste

300 g prawns or shrimp, cooked and chopped

Ceviche Curing Liquid

(Ceviche refers to dishes which are cured with liquid – most often this is raw fish, cured in zesty citrus juices, such as lemon or lime, and flavoured with spices and chilli.)

250 ml lime juice

15 g salt

1 small onion, cut into brunoise

3 garlic cloves finely grated

2 – 3 red chillies, deseeded and finely chopped

pinch of lime zest

1 tsp (5 ml) fresh coriander, chopped

Seafood Salad 

12 opened oysters

6 very thin slices salmon

100 ml ceviche liquid

200 g fresh tuna, cubed (1 cm x 1 cm)

12 lightly poached mussels

200 g hot-smoked smoked dusky kabeljou, flaked or broken into 12 pieces

100 g lemon-cured kabeljou, thinly sliced

12 tiger prawns poached, shell removed

12 pieces dune spinach*

50 g seaweed, fresh

50 g mustard leaves

2 baby radishes, finely sliced

50 g pickled fennel

quenelle of prawn remoulade

30 salmon roe

50 ml aioli (mayonnaise)

drizzle of olive oil and wedges of fresh lemon to serve

*Foodie Fact: Dune spinach is a succulent-like shrub indigenous to South Africa and found along the coast from Nambia to the Eastern Cape. The leaves are salty and add flavour to dishes raw or cooked. These plants are important stabilisers in these delicate eco-systems, so should be picked responsibly and not from reserve areas.