Monday, May 23, 2016

Seafood Salad with Roasted Garlic Capelin Roe Dressing








     A Modern East Coast Style Seafood Salad! 
     Many old fashioned east coast seafood restaurants offer mayonnaise shrimp or lobster salads.  Mayonnaise seafood salads are popular too.  Seafood salads are usually made with 80% shellfish and 20% fish.  
     For the most part, most east coast style mayonnaise seafood salads are flavored with only Old Bay Seasoning mix.  The Old Bay Seasoning flavor can get to be boring after a while, unless one really happens to like Old Bay.  People in Baltimore simply cannot get enough Old Bay, while outsiders may prefer a bit more variety.  
     Tried and true flavors that have been well established in other American cultural areas are the best choice when introducing something new, especially in old fashioned east coast seafood restaurants.  This is because the clientele usually has conservative tastes.  
     Roasted Garlic Mayonnaise was a very popular item back in the 1980's, so it is a well proven familiar flavor.  Capelin Roe is also called Masago.  Masago is used to garnish sushi rolls and it has a mild flavor that is now well known along the eastern seaboard.  Adding these two familiar items to an east coast style mayonnaise seafood salad will jazz things up, while still remaining within the bounds of conservative taste.    

     Roasted Garlic Capelin Roe Dressing:
     This recipe yields about 1 cup.  (Enough for 2 salads 
     Step 1:  Peel 5 whole large garlic cloves.
     Place the garlic cloves in a small sauté pan that is brushed with oil.
     Cover the saute pan with a lid.
     Step 2:  Place the pan in a 300ºF oven.
     Shake the pan once every 5 minutes.
     Roast till the garlic turns a light brown color.
     Step 3:  Place the roasted garlic in a mixing bowl.
     Mash and mince the roasted garlic.
     Step 4:  Add 2/3 cup of mayonnaise.
     Add 1 tablespoon of capelin roe (Japanese Masago).
     Add 1/2 teaspoon of lemon juice.
     Add 3 tablespoons of minced onion.
     Add 3 tablespoon of minced celery.
     Add 1 tablespoon of minced roasted red bell pepper.
     Add 1/2 teaspoon of minced parsley.
     Add sea salt and white pepper to taste.
     Step 5:  Mix the ingredients together.
     Chill the dressing in a refrigerator for 30 minutes, so the flavors meld.
   

     Seafood Salad with Roasted Garlic Capelin Roe Dressing:
     This recipe yields 1 large salad portion.  
     Step 1:  Place 1 quart of water in a sauce pot over high heat.
     Add 2 pinches of sea salt.
     Add 1 teaspoon of lemon juice.
     Bring the liquid to a boil.
     Step 2:  Add a 3 ounce piece of flounder filet.
     Add 4 large shrimp (peeled and deveined).
     Add 3 or 4 medium size bay scallops.
     Poach till the flounder, scallops and shrimp are almost fully cooked.
     Step 3:  Add 1/2 cup of sliced squid.
     Poach till the squid is fully cooked.  (About 1 minute.)
     Step 4:  Drain off the hot water off of the seafood.
     Cool the seafood in ice water.
     Drain the water off of the seafood.
     Step 5:  Slice the shrimp into small bite size pieces.
     Break the flounder filet into small chunks.
     Slice the scallops in half.
     Step 6:  Place the poached seafood in a mixing bowl.
     Add enough of the Roasted Garlic Capelin Roe Dressing to generously coat the ingredients (about 1/3 cup to 1/2 cup).
     Chill the seafood salad to 41ºF in a refrigerator.
   
 
     Presentation: 
     Step 1:  Place a small mound of chopped Boston Lettuce on the center of a plate.
     Place 5 cucumber slices on the plate around the lettuce.
     Place 5 plum tomato wedges on the plate between the cucumber slices.
     Sprinkle some julienne sliced carrot strips on the lettuce for color.
     Step 2:  Mound the Seafood Salad with Roasted Garlic Capelin Roe Dressing on the bed of lettuce.
     Sprinkle 1/2 tablespoon of capelin caviar over seafood salad.
     Garnish with a parsley sprig and a lemon slice.

     This is a tasty east coast style seafood salad for any season!

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