Chilled Salmon And Shrimp Platter Recipe

About this recipe

A refreshing pescatarian dinner featuring tender salmon and shrimp served on a crisp bed of lettuce with vibrant garnishes. Perfect for a light yet satisfying evening meal.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 3 pcs Cucumber Green
• 400 g Pastazara Finely Chopped Tomatoes
• 25 g Parsley
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 1 pc Avocado Indian Premium Semi Ripe
• 100 g Lettuce Mix

Instructions

1. 1. Bring a large pot of water to a gentle boil. Add the 900 g of salmon and cook for 10-12 minutes until fully cooked through. Remove the salmon, let it cool slightly, then carefully remove the skin and bones.
2. 2. In the same pot, add 1 cup of shrimp and boil for 2-3 minutes until pink and opaque. Drain and set aside to cool.
3. 3. While the seafood cools, prepare the vegetables. Wash and dry 2 heads of lettuce, slice 1 cucumber into thin rounds, and cut 4 tomatoes into wedges.
4. 4. Arrange the lettuce leaves on a large serving platter. Place the cooled salmon in the center, flake it gently into large pieces, and surround it with the sliced cucumber and tomato wedges.
5. 5. Slice 4 boiled eggs and use them to garnish the platter along with the cooked shrimp. Sprinkle 1 tablespoon of chopped parsley over the top.
6. 6. Serve the platter with 1/2 cup of mayonnaise on the side for dipping or drizzling. Optionally, sprinkle with fresh dill for added flavor.