No matter who you are or where you hail from, a little decadence is always welcome. When I talk about decadence, I always mean rich food, enhanced flavours and the pure delight of taste. I have served this dish to many a good friend who enjoys the simple pleasure of eating great food in good company.
Imagine you are sitting alfresco at a quaint café somewhere on the Canal du Midi in the south of France, your barge moored, music softly playing in the background, a nice glass of wine being caressed by your fingertips, the trickle of running water. You’re waiting to savour the delights of your latest stop. “Salad au saumon et aux crevettes” sounds so much sexier in French.
Salmon and Shrimp Salad
1 bag of frozen king shrimp
1 package of fresh smoked salmon
1 carton cherry tomatoes
Sauce Marie Rose
2 tablespoons mayonnaise
1 tablespoon tomato ketchup
Lea & Perrins (Worcestershire sauce)
Salt and pepper
There are many ways to present this dish. I like to use Martini glasses. Presentation is always so important.
To start, thaw the shrimp and dry with a kitchen towel. Shred the lettuce leaves, wash them with cold water and drain to dry. Place the drained lettuce in the bottom of your each glass, or plate (if this is your choice for serving the salad). Then slice the cucumber and tomatoes, placing several pieces of each onto the lettuce. Slowly and carefully peel off the smoked salmon a piece at a time and line part of your serving dish. Remove the shell from the shrimp and line the remaining area of the serving dish.
The Marie Rose sauce is simple and marries perfectly with the salmon. In a bowl place the mayonnaise, add the tomato ketchup and the Lea & Perrins sauce and then, finally, a pinch of salt and pepper to taste. Mix well to a smooth sauce.
Place a little sauce in the centre of the serving dish between the shrimp and salmon. Finally slice your lemon and place on one side. You can either make this an hour before or as your guests arrive. Prep time, providing the shrimp and salmon are thawed, is 20 minutes. I like serving this with a slice of buttered fresh brown bread with the crusts removed.
Originally published on Lifestyles 55