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Williams Seafood Salad for Christmas



A seafood salad is always lovely, and especially at Christmas as it takes 10 minutes to prepare and everybody loves it.

Why William's Seafood salad?  Well:


  • William is the 'Santa like' man next to me in the photo. 
  • William loved the whole sentiment behind cooking for those he loved. In fact my best memories are of him and I as teenagers getting told off by my Grandmother in a very joking way for having too much fun doing the dishes after big family events. Or she'd pop in and say "Room for one more" and pop herself onto a stool and join in the frivolity over the dishes.
  • William was quite simply my dearest friend.
And, sadly last week William lost his will to fight against his health issues. A part of me is gone.  

But he would give me a big kick if he thought I was being morbid, so instead I shall simply dedicate this beautiful salad, one he enjoyed immensely to him.  My friend.

INGREDIENTS

1kg large king prawns, peeled, veined and washed and drained (the hard work is worth it)
300gm seafood extender (tacky yet so full of flavour)
300ml carton of thickened cream
3 dessertspoonsful of tomato sauce
1 dessertspoonful of Worcestershire sauce
1 teaspoon mayonnaise
1 teaspoon port
3 large avocadoes
3 hard boiled eggs
caviar (optional)

METHOD

The prawns are the hardest part of this, but if you have access, just go buy the ones already done. Yes they are dearer, but you save an hour.

I mix it all in a big mixing bowl so that when it goes into the salad bowl it looks a bit prettier than having it a bit smeared on the sides.

Shred the seafood extender by mashing it a little with a fork so it mixes through better. Add the drained prawns as you don't want excess water in there. Peel and slice the avocadoes and pop them in as well as the hard boiled eggs, also peeled (obviously) and chopped roughly.

The sauce is better prepared in a jug, so its just stir together all the 'wet' ingredients really and then pour over the seafood and avocadoes and eggs. Mix it through gently as you don't want it to become too broken up.

The caviar is optional. But it does look very festive (the red variety that is) just scattered on top of the bowl.


Dobru Chut

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