Sublime Seafood Salad

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.