Seafood Salad recipe
information
Serve as a first course or with thinly sliced brown bread for a light lunch.
ingredients
100 g (4 oz) smoked salmon, coarsely chopped
100 g (4 oz) frozen prawns, thawed
225 g (8 oz) cold, cooked monkfish, white fish or salmon, flaked
300 ml (1/2 pt) Avocado
Mayonnaise
Tabasco
lemon juice
1 hard green apple, quartered, cored and coarsely chopped
3 sticks celery, quartered and sliced
1 small green pepper, cored, seeded and sliced
100 g (4 oz) frozen prawns, thawed
225 g (8 oz) cold, cooked monkfish, white fish or salmon, flaked
300 ml (1/2 pt) Avocado
Mayonnaise
Tabasco
lemon juice
1 hard green apple, quartered, cored and coarsely chopped
3 sticks celery, quartered and sliced
1 small green pepper, cored, seeded and sliced
method
Combine the smoked salmon, prawns, flaked fish and mayonnaise. Season to taste with Tabasco and lemon juice.
Stir in the apple, celery and pepper. Serve immediately.
Stir in the apple, celery and pepper. Serve immediately.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
