I read an article this morning about a recipe that featured in the Bell Jar – a crab salad. Made me want a seafood salad for lunch. You don’t need anyone to tell you how to make a salad but here it is anyway…
What to use – serves 2
- 150g king prawns
- 2 fillets of smoked trout
- 1 avocado
- small bunch of parsley
- 8 cherry tomatoes
- half a red pepper
- mixed salad leaves
- table spoon mayo
- table spoon creme fraiche
- tea spoon tomato ketchup
- juice of half a lemon
- olive oil
- sea salt
How to use it
Make the salad base of leaves, tomatoes and pepper and dress with olive oil, lemon juice and a pinch of sea salt. Put on plates and flake the trout into the salad.
Mix together the mayo, creme fraiche, lemon juice, ketchup and a pinch of salt – taste and adjust to how you like it. Add the chopped parsley. Stir in the prawns so they’re coated in the dressing.
Slice the avocado in half, take out the stone, take a large spoon to remove the flesh from the skin and put in the middle of the salad. Spoon the prawns and sauce into the avocado and top with a bit of caviar.
Mmm rating: mm mm
Calories: 400
What to listen to: Adventure of a Lifetime which I can’t stop listening to at the moment
What to watch: Subprime drama starring Brad Pitt, Ryan Gosling, greed and stupidity – still shocking – The Big Short
eatburpsleep 