John Myers
Seefood Salad
The perfect seefood salad recipe with a picture and simple step-by-step instructions.
- 300 g Cuttlefish
- 300 g King prawns
- 300 g Mussel meat, cooked
- 120 ml White wine
- 2 Pc. Red onions
- 3 tbsp Lemon juice
- 2 tbsp Balsamic vinegar
- Sugar
- 6 tbsp Olive oil
- 3 Pc. Sprigs of basil
- 2 tbsp Chopped parsley until smooth
- Wash the squid thoroughly, pulling the head and arms out of the body and removing the chitin stick and the ink bladder. Cut the heads off the arms and throw them away. Cut the tubes into rings 1-2cm wide.
- Bring the wine to the boil and cover and let the squid rings simmer for 2-3 minutes. Let cool in a bowl.
- Halve the onion and cut into thin wedges. Add the onions, king prawns and mussels to the squid rings and mix them all carefully.
- For the vinaigrette, mix together lemon juice, vinegar, finely chopped garlic, mustard, salt, pepper and a little sugar. Stir in the olive oil and pour over the salad. Pluck the basil leaves and add with the parsley.
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