Salade de la Mer
This a recipe that my dear neighbor, Frédérique, shared with me recently and served in her home. It’s perfect for lunch or dinner, with Charentais melon.
Ingrédients : 600 g de crevettes cuites, 250 g de cœur de saumon fumé , 250 g de saumon fumé 5 baies, 200 g du surimi , plus 200 g du surimi filété, 2 concombres, 2 avocats, 400 g de tomates cerises, , des perles pasta , un bouquet de coriandre frais, une vinaigrette à la mangue, du citron vert.
Cook the pasta al dente and set aside to cool. Peel and deseed the cucumbers, chopping them up in small cubes. Peel the shrimp, cut the salmon and the surimi into small bite size cubes, and cut the avocados into slices or cubes.
Add in the pasta, freshly ground pepper and pour over the mango vinaigrette and the juiçe of a lime.
Refrigerate for 2 hours before serving with a chilled rosé.
Vignes et Mets 