Description
This Poached Seafood Salad with Lemon Dill Sauce offers a seaside experience with its fresh ingredients and vibrant flavors.
Ingredients
Scale
- 1 pound Large Shrimp (Deveined and shelled)
- 1 pound Scallops (Cut in half for even cooking)
- 1 pound Squid (Cut into rings)
- 1 cup Small Salad Shrimp (Adds variety)
- 1 cup Sour Cream (Greek yogurt can be used for a lighter option)
- 1 tablespoon Fresh Dill (Substitute with tarragon if unavailable)
- 2 tablespoons Lemon (Fresh lemon juice)
- 1 teaspoon Salt (Adjust according to taste)
- 1 cup Celeriac Root (Can substitute with jicama or green apple)
- 1/2 cup Mayonnaise (Opt for vegan mayo for dairy-free)
- 1 teaspoon Caraway Seeds (Omit if preferred)
- 2 tablespoons Capers (Briny kick that complements seafood)
- 1 pinch Maldon Salt (For final seasoning)
- 1 pinch White Pepper (For final seasoning)
Instructions
- Prepare the Lemon Dill Sauce by whisking together sour cream, lemon juice, dill, and salt. Refrigerate for at least 30 minutes.
- Poach the shrimp in simmering water for 3-4 minutes until pink, then repeat for scallops and squid, each for 2-3 minutes.
- Cool the poached seafood in a colander, then toss with half of the lemon dill sauce and capers in a mixing bowl.
- Make the celeriac remoulade by mixing celeriac, lemon juice, mayonnaise, caraway seeds, salt, and pepper in another bowl.
- Assemble the salad by placing celeriac remoulade at the base of serving bowls, topping with seafood, and garnishing with lemon wedges.
Notes
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Poaching
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Poached Seafood Salad, Seafood Salad, Lemon Dill Sauce