Seafood Salad Recipe

a Valentine's heart made from mini cakes
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 Updated 05/01/2016

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A more sophisitcated and expensive prawn cocktail recipe.


  • small packet of frozen prawns, mixed squid, octopus, mussels etc. in oil OR a frozen pack of mixed seafood
  • medium jar of good mayonnaise
  • tomato puree
  • small packet of smoked salmon
  • caviar or small jar of black lumpfish roe
  • small jar of red lumpfish roe
  • shredded lettuce heart
(see measure conversions for more information on quantites)


  1. Defrost and drain any frozen seafood.
  2. Drain oil from seafood if used.
  3. Blend mayonnaise with enough tomato puree to make an attractive pink dressing.
  4. Season with black pepper and a very little salt.
  5. Fold seafood into the dressing and put mixture into fridge.
  6. Take the smoked salmon, a sharp knife and a chopping board.
  7. Cut the salmon into rough squares that can be folded into cone shapes.
  8. Take two attractive serving dishes and put a bed of shredded lettuce in the base of each.
  9. Pile seafood and mayonnaise mixture on top.
  10. Make about four cones with the smoked salmon and fill some with red and some with black lumpfish roe or caviar.
  11. Arrange these on top of the seafood and decorate with a little fresh dill and lemon twists.
  12. Serve with thin brown bread and butter.

Prep Time: 20 minutes

Yield: 2 portions


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