Seafood Salad with Dill Mayonnaise

By The Canadian Living Test Kitchen

31 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	261261 cal
pro	21 g21g pro
total fat	16 g16g total fat
sat. fat	2 g2g sat. fat
carb	6 g6g carb
fibre	1 g1g fibre
chol	152 mg152mg chol
sodium	586 mg586mg sodium
% RDI:	-
calcium	66 calcium
iron	1919 iron
vit A	77 vit A
vit C	2828 vit C
folate	1010 folate

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Ingredients

1-1/2 lb mussels 1-1/2 1-1/2lb lbmusselmussels
1/2 cup white wine 1/2 1/2cup cupwhite wine
1 celery stalk , chopped1 1celery stalkcelery stalks, chopped
1 onion , chopped1 1oniononions, chopped
2 bay leaves 2 2bay leafbay leaves
2 Dill sprigs 2 2Dill sprigDill sprigs
3 slices lemons 3 3slices lemonlemons
1 tsp peppercorns 1 1tsp tsppeppercorns
1 tsp salt 1 1tsp tspsalt
1 lb jumbo raw shrimp , (with shells)1 1lb lbjumbo raw shrimp, (with shells)
8 oz squid , cleaned8 8oz ozsquid, cleaned
8 oz scallops , cleaned8 8oz ozscallopscallops, cleaned
1 1Half Halfsmall celeriac, (8 oz/250 g for half)
1/4 cup chopped roasted red peppers 1/4 1/4cup cupchopped roasted red pepperroasted red peppers
Dill Mayonnaise
1/2 cup mayonnaise 1/2 1/2cup cupmayonnaise
2 tbsp minced fresh dill 2 2tbsp tbspminced fresh dill
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 Dash hot pepper sauce 1 1Dash Dashhot pepper sauce

Preparation

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.

Additional information : Tips:
To clean squid, cut off tentacles where they attach just under eye. Push out hard beak from centre; discard. Rinse off any grit. Pull out eye and innards from body tube (also known as hood); discard. Reach in and pull out cellophane-like quill (“backbone”); discard. If desired, loosen corner and pull off purple skin (if slippery, grasp with paper towel); discard. Pat dry.

To clean scallops, remove foot. Pat dry.

Source : Canadian Living Magazine: December 2007