Foodstyle Review Magazine
Seafood cocktail supreme
means you don’t want to waste one on a dull recipe, or one that
smothers the delicate flavour. We have created this simple, but
delicious salad recipe for those lucky enough to indulge in a crayfish
this summer, plus provide a recipe for the leftover shell.
For this seafood salad, we used a 500g crayfish, which was selling at $99 a kilo at the time. The flesh from the body and larger legs came to 22g, which meant the final price of our meat was over $200 a kilo, or twice as much as whitebait.
For this reason we add prawn meat (and squid
also fits nicely into this recipe) to the salad. The only other
ingredients are avocado, which adds creamy richness to seafood, with
everything combined with lime juice and a mayo flavoured with lime zest
and juice, and sweet chilli sauce - simple, flavoursome and cuisine
For a touch of retro we have served our salad on mesclun greens in a cocktail glass, but if you want to make the mixture go a little further then serve in small china spoons.
Peel skin from avocado and slice into same
Make mayo up by combining lime juice and sweet
Very gently mix mayo into seafood and spoon on
top of rocket and present each serving with a lime wedge.
2012 Foodstyle Review. All