Seafood Salad Appetisers
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
20
- Ingredients
- 1 Mango
- 1 Avocado (diced)
- 1 cup cooked shrimp
- 1 cup cooked Lobster meat (chopped)
- ½ Iceberg lettuce (torn)
- 10 leaves red Leaf lettuce variety (torn)
- 10 hard boiled Quail egg (peeled and halved)
- 1 head Chicory
- Dill
- Cocktail sauce
- 2 egg yolks
- 2 Tbsps Orange juice
- salt
- peppers
- 1 cup vegetable oil
- 3 Tbsps Ketchup
- 2 Tbsps Cognac
- ½ cup cream
Preparation steps
1.
For the cocktail sauce, whisk together the egg yolks, orange juice, salt and pepper. Add the oil drop-by-drop and then stir in the ketchup and Cognac. Whip the cream until semi-stiff and fold in.
2.
Peel the mango and cut the flesh away from the stone in wedges using a knife. Reserve a few wedges to garnish and finely dice the rest.
3.
Mix the shrimps and chopped lobster meat with the diced fruit and cocktail sauce, cover and stand in the fridge for about 1 hour.
4.
Divide the chicory into leaves and cut to a point at an angle.
5.
To serve, line 20 glasses with lettuce and fill with shrimp cocktail. Garnish with shelled, halved quail's eggs, chicory tips, dill tips, basil leaves and the reserved mango wedges.
