Seafood salad

Mix a selection of seafood through a light, creamy dressing and you’ve got a scoffable salad to serve with soft rolls or lettuce cups at the park.

Salad

1 serving	Mixed seafood, use fresh prawns, scallops, mussels and firm fish chunks (Main)
1 Tbsp	Olive oil
1 serving	Lemon zest

Dressing

1 serving	Mayonnaise (Main)
1 serving	Creme fraiche, or sour cream
1 serving	Lemon, freshly zested and juiced
1 serving	Mustard
1 serving	Chives, fresh cut
1 serving	Celery, blanched
1 serving	Roasted red pepper
1 serving	Fresh dill, chopped
1 serving	Red chilli, chopped

Directions

1. Mix the seafood with olive oil, lemon zest and salt and freshly ground black pepper and cook in a grill pan or frying pan until just cooked. Cool and chop into smaller pieces.
2. Mix equal amounts of mayonnaise with creme fraiche or sour cream. Add lemon zest and juice, mustard and freshly ground black pepper to taste.
3. Gently mix cooked seafood through this dressing and add cold seafood, some chives and some celery for added crunch. Roasted red peppers, chopped fresh dill and red chilli will also work a treat.

Check out Warren's other picnic recipes

• Peanut and ginger noodle salad
• Picnic pie
• Picnic brownies