Sublime Seafood Salad
A delicate mix of the freshest seafood, with the punchy flavours of ceviche and a creamy prawn remoulade.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 5 mins
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
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.
Grate the celeriac and season with salt, pepper and fresh lemon juice.
Mix all the other ingredients together and adjust seasoning to taste.
Ceviche Curing Liquid
Combine all the ingredients and allow to stand for 10 minutes and then strain.
Pour the ceviche liquid over oysters and the salmon; leave for 5 minutes and then remove.
Season the tuna with salt and pepper and set aside.
Start arranging all of the prepared seafood on serving plates in a circular arrangement. Place all of the seaweed and dressed leaves in-between the seafood as delicately as possible. Place a quenelle of prawn remoulade on each plate. Garnish with dollops of aioli and slices of baby radishes.
Dress with a little olive oil and a squeeze of lemon and serve.