Seafood Salad with Dill Mayonnaise Seafood Salad with Dill Mayonnaise

Seafood Salad with Dill Mayonnaise 150 Image by: Seafood Salad with Dill Mayonnaise 150 Author: Canadian Living

Poached seafood served in a pretty glass starts any meal with style.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2007


  • 1 1/2 lb mussel
  • 1/2 cup white wine
  • 1 celery stalk chopped
  • 1 onion chopped
  • 2 bay leaves
  • 2 Dill sprigs
  • 3 lemons
  • 1 teaspoon peppercorns
  • 1 teaspoon salt
  • 1 lb jumbo raw shrimp (with shells)
  • 8 oz squid cleaned
  • 8 oz scallops cleaned
  • 1 half celeriac (8 oz/250 g for half)
  • 1/4 cup chopped roasted red pepper
Dill Mayonnaise:
  • 1/2 cup mayonnaise
  • 2 tablespoons minced fresh dill
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce


Scrub mussels, removing any beards; discard any that do not close when tapped. In large Dutch oven, cover and steam mussels in wine over medium-high heat, stirring once, until mussels open, about 8 minutes. With slotted spoon, transfer to large bowl, discarding any that do not open. Let cool. Remove mussels from shells and return to bowl; set aside.

Add 1 cup (250 mL) water, celery, onion, bay leaves, dill sprigs, lemon, peppercorns and salt to Dutch oven; bring to boil. Reduce heat, cover and simmer for 10 minutes. Strain into clean saucepan. Return to boil.

Add shrimp to liquid; simmer until pink, about 3 minutes. With slotted spoon, remove and let cool. Peel and add to mussels.

Cut tentacles off squid; cut tubes crosswise into 1/2-inch (1 cm) thick rings. Add to liquid; simmer until tender-firm, about 2 minutes. Using slotted spoon, add to mussels.

Add scallops to liquid; simmer until opaque, about 3 minutes. With slotted spoon, add to mussels.

Bring liquid to boil; boil until reduced to about 1/2 cup (125 mL), about 10 minutes. Strain and let cool. Add 2 tbsp (25 mL) to seafood mixture, tossing to coat. (Make-ahead: Cover and refrigerate seafood and poaching liquid separately for up to 8 hours.)

Peel and julienne celeriac or coarsely shred in food processor; toss with red pepper and set aside.

Dill Mayonnaise: Whisk 1/4 cup (50 mL) of the poaching liquid, the mayonnaise, dill, oil, lemon juice and hot pepper sauce; toss half with celeriac mixture. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 8 hours.) Divide among 8 serving glasses or plates.

Toss remaining mayonnaise mixture with seafood. Divide among glasses. Serve immediately.

Nutritional facts Per serving: about

  • Sodium 586 mg
  • Protein 21 g
  • Calories 261.0
  • Total fat 16 g
  • Cholesterol 152 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 19.0
  • Folate 10.0
  • Calcium 6.0
  • Vitamin A 7.0
  • Vitamin C 28.0
Share X

Seafood Salad with Dill Mayonnaise