A Lazy Cook’S Octopus And Seaweed Salad.
- 12 oz Pickled Seaweed (prepared)
- 1 small cooked Octopus from the fish counter (about 1.5 pound) cut in bite size pieces
- 1 small smoked Ell about (1/2 pound Eel - skin peeled off and deboned) cut in bite size pieces
- 2 medium carrots grated on the large side of the grater
- 2 limes juiced
- 1 pink grapefruit segments, (squeeze out all the juice), and save the juice
- 1/2 cup best quality olive oil
- 4-5 whole spring onions (scallions) chopped
- Freshly ground black pepper
- Salt if needed
- 1 tablespoon fresh dill chopped
- 2 teaspoons Smelt eggs for garnish (optional)
- 3 small fresh Persian or one large seedless cucumber peeled, cut in half, and sliced
- 1.tn a large bowl gently mix all ingredients (except olive oil, lime juice, and grapefruit segments).2.tn a smaller bowl whisk lime and the saved grapefruit juices, slowly whisk in olive oil, black pepper, pour over the salad.3.tdd grapefruit segments, and taste for seasonings'4.tssemble right before serving.
counter, carrots, olive oil, spring onions, freshly ground black pepper, salt, dill, eggs, cucumber
Taken from food52.com/recipes/11575-a-lazy-cook-s-octopus-and-seaweed-salad (may not work)