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Ingredients:
- Mussels – 12
- Dry White Wine – 2 tblsp
- Water – 1/2 cup
- Dill – few sprigs
- Fennel Bulb – 1, small
- Lemon Juice – 1 1/2 tblsp
- Light Olive Oil – 5 tblsp
- Garlic – 1 clove, crushed
- Salt as per taste
- Black Pepper – ground
- Dill – 3 tblsp, chopped
- Prawns – 6, large, cooked, peeled but tails left on
- Baby Octopus – 12, small, marinated and drained
- Smoked Salmon – 3 slices, cut into strips
- Mixed Salad Leaves – 100 gms
- Lime Wedges to garnish
Method:
- Place the mussels in a pan with the wine, water and dill sprigs.
- Cover and quickly bring to a boil.
- Steam the mussels for about 3 minutes.
- Remove and strain.
- Open the mussel shells and using a sharp knife remove the meat.
- Keep aside to cool.
- Cut the fennel into very fine slices.
- In a large bowl, whisk the lemon juice and olive oil together until creamy.
- Add the garlic, salt and pepper.
- Add the chopped dill and mix.
- Add the mussels, prawns, octopus, salmon and fennel to the bowl.
- Mix well.
- Cover and chilli for 10 minutes.
- To serve, arrange the lettuce leaves on individual plates.
- Spoon the salad over.
- Garnish with lime wedges.
- Serve.