Seafood salad recipe | EUROtoday

Get real time updates directly on you device, subscribe now.

This is impressed by a easy however fantastic seafood salad I cooked in Sri Lanka utilizing blue river prawns and squid. I’ve included a wider vary right here.


Prep time: quarter-hour

Cook time: quarter-hour




  • 150g reside mussels, scrubbed and debearded
  • 250g cuttlefish, cleaned and lower into tough 2cm squares
  • 4 scallops, shucked
  • a handful of sea beet, sea aster or samphire
  • 4 oysters, shucked however nonetheless within the shell

For the dressing

  • 1 crimson chilli, finely chopped, seeds and all
  • 2 spring onions, finely chopped
  • 100ml olive or rapeseed oil
  • 25ml cider vinegar


  1. Put the mussels in a pan with 100ml water, cowl and prepare dinner over a excessive warmth for a couple of minutes till all of the shells have opened. Discard any that don’t.
  2. Using a slotted spoon, switch the mussels to a plate, then add the cuttlefish and scallops to the liquid and prepare dinner for a minute, stirring constantly. Remove from the warmth and switch the seafood to a separate plate, reserving the liquid.
  3. Strain the liquid by a nice sieve, return to the pan and simmer till you could have about 1 tbsp left. Whisk this along with the dressing substances in a bowl, and season.
  4. Blanch the seashore greens in boiling water for 10 seconds, then drain and refresh below the faucet.
  5. Remove the mussels from their shells and add to the dressing with the scallops and cuttlefish. Arrange on plates with the seashore greens, spoon over any remaining dressing and high with an oyster.