Summer Seafood Salad

Ingredients

• 12 large cooked & peeled local prawns
• 12 snow peas
• 1 bunch asparagus (top 8-10cm)
• Celery heart and leaves finely sliced
• 1 small jar salmon roe (optional)
• 1 avocado
• 2 spring onions finely sliced on the diagonal
• ¼ bunch mint, washed & leaves picked
• â…“ bunch coriander washed & leaves picked
• â…“ bunch Thai basil washed & leaves picked
• Crispy fried shallots
• Cos lettuce heart
• 1 carrot roughly chopped
• 1 stalk celery roughly chopped
• â…“ bunch rau ram (Vietnamese mint) washed & leaves picked
• 2 Lebanese cucumbers peeled & shaved into ribbons

          Salmon

• 300-400g piece Atlantic salmon fillet skin off
• 300ml white wine
• 1 onion sliced
• 2 fresh bay leaves
• 5 parsley stalks
• 8 coriander roots washed & scraped
• ½ lemon cut into slices
• 1 stalk lemongrass bruised

 Dressing

• 1 stalk lemongrass finely chopped
• 2 tbsp finely grated ginger
• 1 garlic clove finely grated
• 60ml rice vinegar
• 10g sugar
• 30g light soy sauce (to taste)
• 150ml olive oil
  
  

Method

For the salmon, place all ingredients in a saucepan except the salmon and bring to the boil. Reduce the heat and simmer for a few minutes. Add the salmon and turn off the heat. Allow to cool in the liquid. Gently remove and flake. For the dressing combine all ingredients together in a bowl and set aside. Blanch the snow peas and asparagus tips in boiling water for 1 minute. Strain and place in a bowl of iced water to refresh. Drain and dry on a paper towel. 

 To Assemble

Gently scatter some of the cucumber ribbons, cos lettuce leaves, celery heart, sprigs of herbs, snow peas and asparagus tips. Peel & cut avocado into 6 even slices. Arrange a few pieces and then add a few prawns and some of the flaked salmon keep gently arranging all the ingredients topping with a good scattering of fresh herbs and a sprinkle of crispy fried shallot. Spoon over the salad dressing and place a few small spoons of salmon roe around the plate and falling off the leaves to garnish.