Warm Fish and Seafood Salad
- 7 cups green Asparagus (trimmed)
- 3 ¾ cups Snap pea
- 14 ozs Salmon
- 12 shrimp (or prawns), cleaned and peeled
- 4 Scallop
- 1 shallot (diced)
- 1 clove garlic cloves (chopped)
- 2 Tbsps green peppercorns (pickled)
- 2 ⅔ cups Cocktail tomatoes
- 1 bunch Dill (chopped)
- ⅜ cup white wine
- ⅜ cup vegetable stock
- 8 Tbsps olive oil
- 1 Tbsp butter
- freshly ground peppers
For the dressing, wash and halve the tomatoes. Heat 6 tbsp oil and sweat the shallots, tomatoes and garlic. Deglaze with the white wine and stock and simmer for about 8 minutes until reduced. Add the green peppercorns and season to taste with salt.
Wash the salmon, pat dry and cut into large cubes. Season with salt and pepper and sauté on all sides in 2 tbsp olive oil (not too hot). Season the scallops with salt and pepper, add to the pan and fry lightly, then cover and cook for about 2 minutes. Season the shrimps, add to the pan and cook for a further 3-4 minutes. Finally add the butter and half of the dill.
Peel the lower third of the asparagus spears and cut off the hard ends. Blanch in boiling, salted water for about 5 minutes. Then add the mangetout and simmer for a further 5 minutes or so. Drain, refresh briefly in cold water and drain thoroughly.
Arrange the asparagus and mangetout on warmed plates and place the fish on top. Add the rest of the dill to the dressing and sprinkle over the fish and vegetables.