Potato and seafood salad
2 servings
45 minutes
This salad with potatoes and seafood is a true gastronomic masterpiece, combining the simplicity of rustic cuisine with the sophistication of marine delicacies. European traditions blend here with a modern approach to flavor contrasts. Tender mini potatoes, roasted to a golden crust, take on the rich aroma of garlic and butter. Paired with juicy tomatoes, fresh salad leaves, and tangy olives, it serves as a magnificent base for the dish's star – the seafood cocktail. The dressing with hints of citrus freshness and soy and fish sauces adds refinement and a light spiciness to the salad. Such a salad is perfect for a light dinner or as an elegant appetizer on a festive table, impressing with its balance of flavors and aromas.
1
Wash the potatoes and boil them in their skins for 20-25 minutes until cooked. Peel, cut into wedges, and fry in heated butter with pressed garlic and a pinch of salt for 5-7 minutes until golden brown. Let cool.
- Baby potatoes: 150 g
- Butter: 15 g
- Garlic: 1 clove
- Salt: to taste
2
In a bowl, mix potatoes, salad leaves, sliced tomatoes, seafood, and halved olives.
- Baby potatoes: 150 g
- Mixed salad leaves: 100 g
- Pink tomatoes: 1 piece
- Kumato (brown) tomatoes: 1 piece
- Seafood cocktail mix: 300 g
- Pitted olives: 3 tablespoons
3
Mix all the ingredients for the sauce separately, dress the salad, place it in wide glasses, and serve.
- Olive oil: 2 tablespoons
- Lemon juice: 10 ml
- Soy sauce: 1 teaspoon
- Fish sauce: 1 ml
- Tabasco sauce: pinch
- Ground black pepper: to taste
