Now this is what I call seafood salad and it's as good as it sounds. I tried out this recipe from Scrumpdillyicious but without the remoulade (couldn't find any celeriac and I thought the sourcream dressing didn't really need to be paired with more mayo) and just added some blanched broccoli -- for garnish and/or as token vegetable :-) It was indeed scrumptious and dillyicious.
INGREDIENTS
Shrimp (large/medium)
Scallops
Squid
Salad shrimp (small)
Capers
Lemon dill sauce:Sour cream
Lemon
Frozen dill
salt & pepper
STEPS:
1. Blanch the shrimp, scallops and squid separately for about a minute and a half each in simmering water. Set aside in a paper towel to remove any liquid.
2. Prepare the lemon dill sauce by combining about half a tub of sour cream, half a lemon squeezed, about 8 cubes of frozen dill and salt and pepper to taste.
3. Toss the blanched seafood into the dill sauce.
4. Chill before serving
