Seafood salad with horseradish aioli

Seafood salad with horseradish aioli

Ingredients

2 Small lemons, cut in half crossways

600 g Prawns

½ Bunch watercress, leaves picked, washed, dried

300 g Fresh shredded crab meat

2 tbsp Finely chopped fresh dill

2 Egg yolks

2 tbsp White vinegar

1 tsp Horseradish cream

1 Garlic clove, crushed

125 ml (1/2 cup) peanut oil

1 ½ tbsp warm water

Salt

Directions

Step 1

Wrap a piece of muslin around each lemon half and knot ends to secure (this will catch the lemon pips when squeezed).

Step 2

Remove the heads and tails from the prawns, reserving 4 prawns with tails attached to garnish. Shell and devein.

Step 3

To make aioli, place egg yolks, vinegar, horseradish and garlic in bowl of a food processor or blender. With motor running, gradually add oil in a thin steady stream, occasionally stopping to scrape down side of bowl or blender, until mixture is thick and pale. Add the water and process until combined. Taste and season with salt.

Step 4

Divide watercress among 4 serving glasses. Combine prawns, lobster, crab and dill in a bowl. Divide among serving glasses. Garnish with reserved prawns.

Step 5

Drizzle salads with horseradish aioli. Serve immediately with lemon halves. Enjoy!! With thanks to: www.taste.com.au Image by Ben Dearnley