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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) |
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Method
- 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.
