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Light Seafood Salad
The addition of Schwartz Parsley and Lemon and Dill gives a great depth of flavour while the cucumber and capers really cut through and makes for a refreshing light lunch.
See how simple it is to create this great-tasting dish below…
Ingredients
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2 teaspoon Fish Seasoning
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1 teaspoon Flat Leaf Parsley
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2 teaspoon capers, roughly chopped (optional)
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450 gram (1 pound) assorted cold cooked fish, eg. prawns, cod, smoked haddock etc.- boned skinned and flaked
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2 slices of lemon and cucumber for garnish
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¼ of a cucumber, cut into chunks
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1 lettuce, washed and dried
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150 millilitre (¼ pint) reduced fat creme fraiche
Key Products
Instructions
- 1 Mix the creme fraiche with the capers (if using), Perfect Shake Fish Herb & Spice Blend and Parsley. Carefully stir in the prepared fish and the chunks of cucumber.
- 2 Line scallop shells or a serving dish with lettuce leaves. Place spoonfuls of the fish mixture onto the lettuce and garnish with twists of lemon and cucumber. Chill and serve with buttered brown rolls.
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