Marry Berry Seafood Salad with Pickled Veg is made with fresh white crabmeat, cooked king prawns, hot-smoked and smoked salmon, eggs, and pickled shallot, fennel, and cucumber. This recipe creates a luxurious, vibrant fish salad perfect for sharing. It takes about 45 minutes to prepare and serves 6.
Marry Berry Seafood Salad with Pickled Veg Ingredients
For the pickle:
- 55g (2oz) caster sugar
- 75ml (2½fl oz) white wine vinegar
- 1 large banana shallot, thinly sliced
- ½ bulb fennel, thinly sliced
- ¼ cucumber, halved lengthways and thinly sliced
For the salad:
- 4 eggs
- 4 Little Gem lettuces, shredded
- 75g (3oz) lamb’s lettuce
- 200g (7oz) fresh white crabmeat
- 300g (10½oz) cooked king prawns
- 150g (5oz) hot-smoked salmon fillets, flaked
- 115g (4oz) smoked salmon, cut into small pieces
For the dressing:
- Juice of ½ lemon
- 2 tbsp sun-dried tomato paste
- 8 tbsp olive oil
How To Make Marry Berry Seafood Salad with Pickled Veg
- Prepare the Pickle: Heat sugar and vinegar until dissolved, boil for 1 minute, then add shallot, fennel, and cucumber. Season and set aside for 15–30 minutes to cool.
- Boil the Eggs: Boil eggs for 5 minutes, then cool, peel, and cut into wedges.
- Arrange the Salad Base: Spread shredded Little Gem and lamb’s lettuce on a large platter.
- Add Seafood and Eggs: Layer the crab, prawns, hot-smoked salmon, smoked salmon, and egg wedges over the greens.
- Top with Pickled Veg: Strain the pickled veg, reserving the liquid, and scatter the vegetables over the salad.
- Make the Dressing: Whisk reserved pickling liquid with lemon juice, sun-dried tomato paste, and olive oil.
- Season and Serve: Season lightly and drizzle with the dressing just before serving.
Recipe Tips
- Prep in Advance: Assemble up to 6 hours ahead, but dress right before serving.
- Use Tinned Crab if Needed: If fresh crab isn’t available, tinned white crabmeat is a fine substitute.
- Slice Veg Evenly: Thin slices of fennel and cucumber allow the pickle to work quickly and evenly.
- Don’t Overcook Eggs: Stick to 5 minutes for slightly soft, but sliceable yolks.
- Keep it Cold: Store assembled salad covered in the fridge until ready to serve.
What To Serve With Seafood Salad
This seafood salad is excellent with crusty bread, a chilled white wine, or light summer soups like gazpacho. It also pairs well with roasted baby potatoes or a citrusy couscous.
How To Store Seafood Salad
Refrigerate: Keep the undressed salad covered and chilled for up to 6 hours.
Freeze: Not suitable for freezing due to fresh seafood and greens.
Seafood Salad Nutrition Facts
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Sugar: 5g
- Protein: 24g
- Sodium: 410mg
FAQs
Can I use different seafood?
Yes, you can substitute with cooked lobster, crabsticks, or grilled shrimp.
What if I don’t have sun-dried tomato paste?
Use tomato purée or omit and use lemon zest for a fresh twist.
Can I make the dressing in advance?
Yes, store it in a sealed jar in the fridge for up to 2 days.
Is this salad served cold?
Yes, it’s best served chilled or at cool room temperature.
Can I leave out the eggs?
Yes, eggs are optional and can be excluded for dietary needs.
Marry Berry Seafood Salad with Pickled Veg Recipe
Description
A luxurious seafood platter of crab, prawns, and smoked salmon topped with tangy pickled vegetables and a sun-dried tomato dressing.
Ingredients
Instructions
- Make the pickle by boiling sugar and vinegar, then add vegetables.
- Boil eggs for 5 minutes, cool, and cut into wedges.
- Layer lettuce on a large platter.
- Add seafood and eggs in sections.
- Strain and spoon pickle over top.
- Whisk dressing ingredients with reserved liquid and drizzle before serving.
Notes
- Assemble salad up to 6 hours in advance.
- Only dress just before serving to keep leaves crisp.
- Use tinned crab if fresh is unavailable.
- Thin slicing of pickle veg helps flavor infuse quickly.