Name: Seafood salad
Yield: Serves 4
Ingredients: 150 g mussels or clams, rinsed in cold running water and debearded, discarding any open ones that stay stubbornly open when handled; 4 tbsp fish stock (or a corner of a good-quality fish stock cube dissolved in that amount of hot water); 4 large scallops, cleaned, with any coral left on and the scallop cut in half horizontally; 200 g cleaned squid or cuttlefish, cut into rough 4-5 cm squares; 8 raw tiger prawns, shelled and deveined; salt and freshly ground white pepper; 4 tbsp olive oil; ½ tbsp chopped chervil; ½ tbsp chopped dill; juice of ½ lemon; 100 g samphire, woody stalks trimmed, or 8 baby leeks, halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Seafood salad can be made with various fish and shellfish, depending on what’s available. My preference is a mixture of prawns or lobster, squid, cuttlefish or octopus, scallops and perhaps some clams, mussels or razor clams to give it a bit of a lift. If you are struggling to get hold of such fish, then a couple of lightly cooked fillets of red mullet or gurnard give a good colour to the salad.

Samphire, just dipped in and out of boiling water, provides perfect crunch and colour; i