Name: Seafood Salad
Yield: 4 portions
Ingredients: 100 g squid; 100 g hot-smoked conger eel; 100 g mussels, cooked, shelled; 100 g hot smoked salmon; about 25 g rocket, washed and dried; onion, as needed, chopped and sweated; garlic, as needed, finely chopped; 1 lemon, juiced; 50 ml olive oil; 2 tomatoes, concassé (peeled, deseeded and diced); a little fish glaze, reduced to a glaze; chives, to garnish, chopped

In a ring on each plate, layer the rocket, tomato concassé, salmon and squid.

Put the olive oil in a frying pan, add the eel and fry for one minute. Add the onion and garlic and brown.

Add the lemon juice and fish glaze and reduce for a few seconds.

Pour over the salad.

Finish with chopped chives and serve immediately.

Seafood Salad

Method

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Tins, jars & stock

Oils, vinegars & sauces

Fresh herbs