Smoked Mussel and Squid Salad Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 250 g/ 1/2 lb cleaned baby squid | ||
| Mussels | 1 Cup (16 tbs), drained | |
| Cucumber | 1 , sliced | |
| Chopped | 1 Tablespoon | |
| Parsley | ||
| Rind from 1 orange, sliced into thin strips | ||
| Walnut oil | 3 Tablespoon | |
| Wine vinegar | 1 Tablespoon | |
| Lime juice | 1 Tablespoon | |
Directions
1. Place water, wine and lemon juice in a medium frying pan and bring to the boil.
2. Slice squid into neat rings and add to frying pan, cook for 5 minutes. Remove from heat and leave to cool in juices.
3. Drain squid and arrange on serving plate with mussels, cucumber, parsley and orange rind.
4. Dress salad with combined walnut oil, vinegar and lime juice.
2. Slice squid into neat rings and add to frying pan, cook for 5 minutes. Remove from heat and leave to cool in juices.
3. Drain squid and arrange on serving plate with mussels, cucumber, parsley and orange rind.
4. Dress salad with combined walnut oil, vinegar and lime juice.
Chef
