
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
1 | Seefood Mix Seefood Mix | ||
250 ml ml | Milk Milk | ||
1 | Avocados Avocado | ||
peeled and halved | |||
1 bunch bunch | Basil Leaves Basil Leaf | ||
2 tbsp tbsp | Horseradish Sauce Horseradish Sauce | ||
1 | Lemon Lemon | ||
1 | Cherry Tomatoes Cherry Tomatoes | ||
halved | |||
100 g g | Crème Fraîche Crème Fraîche | ||
2 tbsp tbsp | Extra Virgin Olive Oil Extra Virgin Olive Oil | ||
1 | Iceberglettuce Iceberglettuce | ||
head |
Seafood Salad
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
0:05
min
(4)
Method
Preparation time: 0:15
- Bring the milk to the boil and place in the seafood mix and cook for three minutes until ready.
- Allow to cool on a plate.
- Mix the crème fraiche and horseradish together.
- Now place the ice berg into a bowl and mix tomato, basil and avocado together with some olive oil.
- Now place onto a plate, take seafood mix and add seasoning and lemon juice.
- Place the seafood on top of salad mix, and serve sauce on top.