Friday, June 26, 2015

Seafood Salad with Celeriac Remoulade & Dill Sauce






A lovely light salad to make during the warm summer months is this easy and delicious poached seafood salad made with large shrimp, scallops, squid and a handful of 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, then all poached for a few minutes in a shallow pan of simmering water until just done; allow to cool about 10 minutes. The 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.




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
1 lemon, for garnish

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

Lemon Dill Cream Sauce:
1 cup sour cream
1 lemon, juiced
2 tbsp fresh dill, chopped
1 tsp salt


Whisk the sour cream, lemon juice and chopped dill together in a small bowl. Season with salt and refrigerate until ready to serve.

Slice the 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, pare away the outer skin of the celeriac root with a vegetable peeler, 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!