Follow us
✦ FeaturedSalade pêcheur
Le Chaudron recipe

Salade pêcheur

Seafood salad

⏱ 20 minServes 4Easy285 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 300 g (11 oz)cooked shrimp
  • 300 g (11 oz)imitation crab sticks
  • 200 g (7 oz)smoked salmon
  • 200 g (7 oz)cooked shelled mussels
  • 2nice heads of romaine
  • 200 g (7 oz)cherry tomatoes
  • 1avocado
  • 1cucumber
  • 3hard-boiled eggs
  • 5 tbspextra-virgin olive oil
  • 3 tbsplemon juice
  • 2 tbspDijon mustard
  • 2 tbspketchup
  • 1 tbspcognac
  • 1bunch of fresh dill
  • 1bunch of chives
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 300 g (11 oz) cooked shrimp
  • 300 g (11 oz) imitation crab sticks
  • 200 g (7 oz) smoked salmon
  • 200 g (7 oz) cooked shelled mussels
  • 2 nice heads of romaine
  • 200 g (7 oz) cherry tomatoes
  • 1 avocado
  • 1 cucumber
  • 3 hard-boiled eggs
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 2 tbsp ketchup
  • 1 tbsp cognac
  • 1 bunch of fresh dill
  • 1 bunch of chives
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large mixing bowl1 small saucepan for the eggs1 small bowl for the sauce1 whisk1 sharp knife1 vegetable peelerBlack peppercorns

03 — Method

  1. Boil the 3 eggs in the small saucepan for exactly 9 MINUTES. Plunge into ice water, peel and cut into quarters.
  2. Wash the 2 heads of romaine leaf by leaf in cold water and spin completely dry. Cut into wide 3 cm (1¼ in) strips.
  3. Peel the 300 g (10½ oz) shrimp, leaving the tails on. Cut the crab sticks on the bias into 3 cm (1¼ in) pieces. Cut the smoked salmon into 1 cm (⅜ in) strips.
  4. Drain the 200 g (7 oz) cooked shelled mussels well so the salad isn't watery.
  5. Wash the 200 g (1⅓ cups) cherry tomatoes and halve them lengthwise.
  6. Peel the cucumber in stripes, leaving some green. Seed it and cut into thin 5 mm (¼ in) half-moons.
  7. Peel the avocado and cut into 1.5 cm (⅝ in) cubes. Toss immediately with lemon juice so it doesn't brown.
  8. Make the cocktail sauce in the small bowl: olive oil, lemon juice, mustard, ketchup, cognac, salt and pepper. Whisk to emulsify. Toss everything in the large bowl with the sauce. Scatter with dill and chives and top with the eggs.

This recipe is waiting for you, step by step.

Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.

Get it on Google Play

What the table says

No ratings yet — be the first to rate it.

No comments yet. Be the first to leave a review — from the app, or right here once signed in.

You might also like

CategoryStarters