Mary Berry’s Seafood Salad with Pickled Veg
This seafood salad from Mary Berry brings together crab, salmon and king prawns tossed in a fresh sun-dried tomato and lemon dressing and paired with a cucumber pickle. A true celebration of the sea.
Introduction
A truly luxurious fish salad for sharing.
Ingredients
| For the pickle: | |
|---|---|
| 55g (2oz) | caster sugar |
| 75ml (2½fl oz) | white wine vinegar |
| 1 large | banana shallot, thinly sliced |
| ½ blub | fennel, thinly sliced |
| ¼ | cucumber, halved lengthways and thinly sliced |
| For the salad: | |
| 4 | eggs |
| 4 | Little Gem lettuces, shredded |
| ½ packet (approximately 75g/3oz) | lamb’s lettuce |
| 200g (7oz) | fresh white crabmeat |
| 300g (10½oz) | cooked king prawns |
| 150g (5oz) | hot-smoked salmon fillets, flaked |
| 115g (4oz) | smoked salmon, cut into small pieces |
| For the dressing: | |
| juice of ½ lemon | |
| 2 tbsp | sun-dried tomato paste |
| 8 tbsp | olive oil |
Method
To make the pickle, measure the caster sugar and vinegar into a small saucepan. Stir over a medium heat until dissolved, then boil for 1 minute. Remove from the heat and add the shallot, fennel and cucumber. Season with salt and set aside for a minimum of 15 minutes, while the pickle cools.
Place the eggs in a saucepan, cover with water and bring to the boil. Boil for 5 minutes, then drain, cool, peel and slice into wedges.
Scatter the lettuces onto a very large flat platter. Add the crab in piles, then the prawns, hot-smoked salmon, smoked salmon and eggs.
Strain the pickle into a bowl (reserving the liquid), then spoon the pickle on top of the seafood.
Add the dressing ingredients to the reserved pickling liquid and whisk until smooth.
Season the dish with salt and freshly ground black pepper and drizzle with dressing just before serving.
Mary’s Tip: Can be assembled up to 6 hours ahead. Dress just before serving. Not suitable for freezing.
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