Seafood Salad

As you may already know, we love seafood and fish in Galicia and we make outstanding dishes with all the ingredients that nature has to offer in a very simple way.

Seafood Salad or Salpicón de Marisco has many versions in the Galician region so all the bars will never make the same, if that is what you expect. My mum’s, however, was the best of the lot and below you will find out why.

My mum’s Salpicón was and is the best out there. It is luxurious when it needs to be and fresh and light and has all the things that we like.

She prepared it mainly at Christmas time but also during the summer time as a starter dish. You can add lobster, scallops or crab if you want to make it more luxurious or just leave it with prawns to make a simpler one.

Last time I went to Spain to spend Christmas with my brothers, I prepared it and they told me it that they hadn’t have it since my mum passed away and this was exactly like hers. So that made me happy. It was like having her there spending Christmas with us.

Needless to say that we love a good salpicón at my house and everybody is at the table on time if this dish is cooling in the fridge. Everyone can smell it from miles away.

So please, enjoy this recipe that comes all the way from my kitchen to you.

You can find the step by step video to this recipe here:

Seafood Salad

Servings: 4
Prep Time: 20 mins
Cook Time: 0 mins approx
Difficulty: Medium
Rating: stars
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Credit: The Spaniard’s Kitchen

Ingredients

16 Seafood Sticks

500grs Cooked Prawns (peeled)

2 Roast Peppers, chopped

Pitted Olives

1 Medium Yellow Onion, chopped
2 Boiled Eggs
4 Tbsp Cider Vinegar
8 Tbsp Olive Oil
White Asparagus, chopped
Fresh Parsley, chopped
Salt to Taste

Directions

1. Combine all the ingredients in a bowl except the boiled egg and oil and vinegar.
2. Cut the boiled egg in half. Remove the yolk and set aside.
3. Chop the white of the egg and add to the bowl. Mix.
4. Break the yolk on to a little bowl and add the oil, vinegar, salt and parsley to it. Mix.
5. Add this mix to the other ingredients in the big bowl.
6. Mix very well.
7. Cover with cling film or beeswax wrap and put in the fridge for at least 30 mins.
8. If you prepare it from one day to the next, it will taste even better!
9. Serve cold with chunky bread and enjoy!