Seafood salad with fish and seafood

Serve the salad with lemon and dressing.

Ingredients

• 400 g salmon fillet
• 500 g catfish fillet
• 2 peeled squid carcasses
• 400-500 g raw large shrimp
• 3 crispy Baku cucumbers
• 300 g salad mix with dense
• leaves (spinach, arugula, corn)
• 1 lemon
• olive oil
• salt, freshly ground black pepper
• For refueling:
• 4 tbsp. l. mayonnaise
• 5 tbsp. l. sweet chili sauce
• 3 tbsp. l. capelin roe

Directions

1. For dressing, mix all ingredients until smooth. Peel the shrimp from the shell (leave the tails). Cut the back lengthwise, remove the intestinal vein.
2. From the squid, remove the thin transparent film from the outside and inside of the carcass by prying it off with your fingers. Check for a chitinous plate inside. Slice the squid into thin rings.
3. Remove the skin from the fillets of catfish and salmon, cut into slices 1 cm thick. Salt and pepper all the fish, squid and shrimp.
4. Cut the lemon into wedges. Cut the cucumbers into thin circles. Combine the cucumbers with lettuce and 2 tbsp. l. refueling (it is better to do it by hand). Spread the salad mixture heaped over the plates. Put the rest of the dressing in bowls.
5. Preheat oven and grill to 220 ° C. Line a baking sheet with parchment, brush with olive oil and arrange the seafood in a single layer. Place directly under the grill for 2 minutes, no more! Use a spatula to gently place the fish and squid on the plates. Turn the shrimp over and return under the grill for 2 minutes, place on the salad. Serve with lemon and dressing.