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Poached Seafood Salad with Lemon Dill Sauce Recipe

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4.2 from 6 reviews

Poached Seafood Salad with Lemon Dill Sauce is a refreshing and healthy appetizer that combines tender poached shrimp, scallops, squid, and salad shrimp with a tangy lemon dill sauce. Accented by a crisp celeriac remoulade and briny capers, this Mediterranean-inspired dish delivers vibrant seaside flavors perfect for a light meal or elegant starter.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Seafood

  • 1 pound Large Shrimp, deveined and shelled
  • 1 pound Scallops, cut in half for even cooking
  • 1 pound Squid, cut into rings
  • 1 cup Small Salad Shrimp

Lemon Dill Sauce

  • 1 cup Sour Cream (Greek yogurt can be used for a lighter option)
  • 1 tablespoon Fresh Dill (substitute with tarragon if unavailable)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Salt (adjust according to taste)

Celeriac Remoulade

  • 1 cup Celeriac Root (can substitute with jicama or green apple)
  • 1/2 cup Mayonnaise (opt for vegan mayo for dairy-free)
  • 1 teaspoon Caraway Seeds (omit if preferred)

Garnishing

  • 2 tablespoons Capers
  • 1 pinch Maldon Salt
  • 1 pinch White Pepper
  • Lemon wedges for serving

Instructions

  1. Prepare Lemon Dill Sauce: In a bowl, whisk together sour cream, fresh lemon juice, chopped fresh dill, and salt. Mix until smooth and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Poach Seafood: Bring a pot of water to a simmer. Poach the large shrimp for 3-4 minutes until they turn pink and opaque. Remove and repeat poaching for scallops (2-3 minutes) and squid rings (2-3 minutes) until just cooked. Drain all seafood in a colander to cool slightly.
  3. Toss Seafood with Sauce and Capers: In a mixing bowl, combine the poached seafood with half of the prepared lemon dill sauce and the capers. Toss gently to coat evenly.
  4. Make Celeriac Remoulade: In a separate bowl, finely shred or julienne the celeriac root. Add mayonnaise, lemon juice, caraway seeds, salt, and pepper. Mix well to combine into a creamy remoulade.
  5. Assemble the Salad: Prepare serving bowls by placing a generous layer of the celeriac remoulade at the base. Top with the tossed seafood mixture. Garnish with lemon wedges and a pinch of Maldon salt and white pepper for extra seasoning.

Notes

  • Ensure not to overcook the seafood to maintain tender texture.
  • Substitute Greek yogurt for sour cream in the lemon dill sauce for a lighter version.
  • Celeriac can be replaced with jicama or green apple for a different crunch and flavor.
  • Use vegan mayonnaise if a dairy-free option is desired.
  • Chill the lemon dill sauce well before use to enhance flavor integration.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Poaching
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://cozykitchenbymaya.com/poached-seafood-salad-with-lemon-dill-sauce-recipe/