Wednesday, June 15, 2011

Seafood Salad with Celeriac Remoulade





A lovely light salad to make during the warm summer months is an easy poached seafood salad made with large shrimp, scallops, squid and a few tiny salad shrimp for good luck. The large shrimp are shelled and deveined; the squid are cut into rings; and the scallops are cut in half. They are all then poached for a few minutes in a shallow pan of simmering water until just done, then left to cool about 10 minutes. The mixed seafood is then tossed in a light lemon dill sauce and served with a wedge of fresh lemon. I served this seafood salad over a small bed of homemade celeriac remoulade for a light crunchy surprise at the bottom. Wonderfully light and delicate, this mixed seafood salad makes a lovely appetizer or a delicious entrée with a warm baguette and a 'wodge' of Chaume cheese, for an al fresco dinner in the garden.




Mixed Seafood Salad with Celeriac Remoulade
Serves 2

10 large shrimp, shelled and deveined
4 large scallops
2 cleaned squid with tentacles
1 cup small salad shrimp
2 tbsp capers
Lemon dill sauce (see below)
1 lemon, for garnish


Remoulade:
1 celeriac root
1 tsp lemon juice
2 tbsp mayonnaise
1 tsp caraway seeds (optional)
salt and white pepper to taste


Slice squid into rings and cut tentacles in half. Slice the scallops in half. Set a medium size pan of water over med-high heat and once a few bubbles start to appear, lightly poach the shrimp, scallops and squid, one type at a time and set in a colander once done. Let cool for a few minutes then toss with 1/2 cup of lemon dill sauce and some capers.

For the remoulade: Using a vegetable peeler, pare away the outer skin of the celeriac root, then slice into thin matchsticks using a mandolin or a sharp knife. Half of the celeriac root should make about 1 cup of remoulade. Toss the 'matchsticks' in a small bowl with a squeeze of lemon juice to preserve the colour and prevent it from going brown. Then add some mayonnaise and toss to combine. Season with a few caraway seeds and some salt and pepper to taste.

To serve, spoon some of the celeriac remoulade in the bottom of each serving bowl and top with some of the mixed seafood salad, and garnish with a lemon wedge. Easy and delicious!



Lemon Dill Cream Sauce
Makes 1 cup

1 cup sour cream
1 lemon, juiced
2 tbsp fresh dill, chopped
1 tsp salt

Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.


COOK'S NOTE: A great Lemon Dill Sauce is available at Mike's Seafood at The St. Lawrence Market in Toronto. They also do a fabulous Chipotle Mayonnaise!