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Seafood salad with horseradish aioli
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Elevate your Christmas menu with this stunning and simple prawn dish.
Ingredients:
  • 2 small lemons, cut in half crossways
  • 600g medium cooked prawns
  • 1/2 bunch watercress, leaves picked, washed, dried
  • 1/2 medium (about 600g) cooked lobster, meat removed, coarsely chopped
  • 300g fresh shredded crab meat
  • 40.00 ml finely chopped fresh dill
  • 2 egg yolks
  • 40.00 ml white vinegar
  • 1 tsp horseradish cream
  • 125ml (1/2 cup) peanut oil
  • 30.00 gm warm water
  • Pinch of salt
Instructions:
  • Secure each lemon half in a muslin cloth by tying the ends in a knot to easily catch any seeds when squeezed.
  • Prepare the prawns by removing the heads and tails, keeping 4 prawns with tails for garnish. Shell and devein the prawns.
  • For a flavorful aioli, combine egg yolks, vinegar, horseradish, and garlic in a food processor or blender. While blending, slowly pour in the oil until the mixture is thick and pale. Then, add water and blend until smooth. Season with salt to taste.
  • In 4 serving glasses, layer watercress. In a bowl, mix prawns, lobster, crab, and dill. Spoon mixture into serving glasses. Top with reserved prawns for garnish.
  • Drizzle salads generously with zesty horseradish aioli and serve immediately with fresh lemon halves.

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