Moulded Seafood Salad, Shiitake Mushrooms and Avocado Sauce

Moulded Seafood Salad with Shiitake Mushrooms and Avocado Sauce Recipe

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Moulded Seafood Salad, Shiitake Mushrooms and Avocado Sauce

Moulded Seafood Salad with Shiitake Mushrooms and Avocado Sauce is a delicious and elegant dish that combines the flavors of fresh seafood with earthy mushrooms and creamy avocado sauce. This recipe is perfect for a special occasion or a fancy dinner party.

History

This recipe is a modern twist on classic seafood salads, incorporating the rich umami flavor of shiitake mushrooms and the creamy texture of avocado sauce. It is a popular dish in upscale restaurants and is often served as an appetizer or light main course.

Ingredients

Recipe default

Half a medium Hass california avocado, peeled and finely diced
6 oz (170 g) of small shrimp, shelled and de-veined (approximately 20 shrimp)
4 oz (113 g) of bay scallops
Half a cup plus 1 tbsp of olive oil
1 lb (454 g) of fresh shiitake mushrooms, with stems removed and caps quartered if they are large
Half a teaspoon of salt
A quarter teaspoon of freshly ground white pepper
1 tbsp plus 1 tsp of balsamic vinegar
A quarter lb (113 g) of cooked lobster meat, cut into small dice (from a 1 to half lb (227 g) lobster)
Half a lb (227 g) of lump crabmeat, picked over to remove any cartilage
1 tbsp of mixed chopped fresh herbs (basil, parsley, tarragon and chives)
1 small garlic clove, minced
1 tsp of chopped coriander
1 tsp of fresh lemon juice
2 drops of hot pepper sauce
A quarter cup of water

How to prepare

In a medium saucepan, bring water to a boil. Cook the shrimp and scallops together until they just turn opaque (about 1 to 1.5 minutes).
Drain the shrimp and scallops in a colander and rinse under cold running water.
Pat dry the shrimp with paper towels and cut them in half crosswise.
In a large skillet, heat 0.25 cup of olive oil over high heat.
Add the mushrooms in an even layer, season with salt and pepper, and cook without turning until the mushrooms are browned on one side (about 2 minutes).
Stir and cook the mushrooms until they are tender (about 1 minute longer). Add 1 tbsp of vinegar and cook until the liquid is evaporated (about 10 seconds).
Transfer the mushrooms to a plate and allow them to cool.
In a large bowl, combine the lobster, crab, reserved shrimp, and scallops.
Stir in the cooled mushrooms, 1 tbsp of olive oil, the remaining 1 tsp of vinegar, and the chopped fresh herbs.
Toss well to combine. Pack the seafood salad tightly into four 3.5" to 4" ramekins, cover with plastic wrap, and refrigerate for 1 hour.
In a blender, combine the avocado, garlic, coriander, lemon juice, and hot pepper sauce.
Add water and blend until smooth.
With the blender running, gradually add the remaining olive oil in a thin stream and blend until completely incorporated.
To serve, unmold the salads by turning the ramekins over onto 4 cold plates (give them a tap to release the salad).
Spoon a heaping tablespoon of the avocado sauce on either side of the salad and serve immediately.

Variations

Substitute different types of seafood, such as squid or mussels, for a unique twist.
Add diced tomatoes or bell peppers to the seafood salad for extra color and flavor.
Experiment with different herbs and spices in the avocado sauce, such as cilantro or cumin.

Cooking Tips & Tricks

Be sure to cook the shrimp and scallops just until they turn opaque to prevent them from becoming tough.

- Browning the mushrooms before cooking them ensures that they develop a deep, rich flavor.

- Packing the seafood salad tightly into ramekins helps it hold its shape when unmolding.

- Blending the avocado sauce until smooth and creamy is key to achieving the perfect texture.

Serving Suggestions

This seafood salad can be served as an appetizer or a light main course. It pairs well with a crisp green salad or a side of crusty bread.

Cooking Techniques

Boiling the shrimp and scallops briefly ensures that they are cooked through but still tender.

- Browning the mushrooms in a hot skillet enhances their flavor and texture.

- Blending the avocado sauce until smooth creates a creamy and luxurious texture.

Ingredient Substitutions

Use button mushrooms or cremini mushrooms instead of shiitake mushrooms if desired.

- Substitute cooked chicken or tofu for the seafood for a vegetarian version of this dish.

- Lemon juice can be used in place of balsamic vinegar for a different flavor profile.

Make Ahead Tips

The seafood salad can be prepared and molded in advance, then refrigerated until ready to serve. The avocado sauce can also be made ahead of time and stored in the refrigerator.

Presentation Ideas

Unmold the seafood salad onto chilled plates for an elegant presentation. Drizzle the avocado sauce around the salad in a decorative pattern for a restaurant-worthy finish.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. A side of crusty bread or a light salad complements the flavors of the seafood and avocado sauce.

Storage and Reheating Instructions

Leftover seafood salad can be stored in an airtight container in the refrigerator for up to 2 days. The avocado sauce may darken slightly but will still be delicious. Reheat the seafood salad gently in the microwave or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Moulded Seafood Salad with Shiitake Mushrooms and Avocado Sauce contains approximately 400 calories.

Carbohydrates

This recipe contains approximately 10 grams of carbohydrates per serving.

Fats

Each serving of this dish provides about 30 grams of fat.

Proteins

With a generous amount of seafood, this recipe offers around 25 grams of protein per serving.

Vitamins and minerals

The seafood in this dish is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (shrimp, scallops, lobster, crab), which may be allergens for some individuals.

Summary

Overall, this dish is a good source of protein and healthy fats, with a moderate amount of carbohydrates. It is rich in vitamins and minerals from the seafood and avocado.

Summary

Moulded Seafood Salad with Shiitake Mushrooms and Avocado Sauce is a sophisticated and flavorful dish that is perfect for a special occasion. With a combination of fresh seafood, earthy mushrooms, and creamy avocado sauce, this recipe is sure to impress your guests. Enjoy this elegant dish as an appetizer or light main course for a memorable dining experience.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a sunny afternoon, and I was browsing through an old cookbook that belonged to my great-grandmother. As I turned the pages, a faded piece of paper fell out, revealing a handwritten recipe for Moulded Seafood Salad with Shiitake Mushrooms and Avocado Sauce.

I was immediately intrigued by the combination of flavors and textures in the recipe. I had never made anything quite like it before, but I knew that I had to give it a try. The recipe seemed to be a labor of love, with multiple steps and ingredients that needed to be carefully prepared.

I set out to gather all the necessary ingredients for the dish. I ventured to the local market to pick up fresh seafood, ripe avocados, and flavorful shiitake mushrooms. As I wandered through the aisles, I couldn't help but feel a sense of excitement and anticipation for the culinary adventure that lay ahead.

Back in my kitchen, I began to follow the recipe step by step. I started by poaching the seafood in a fragrant broth until it was tender and flavorful. The aroma of the cooking seafood filled the air, creating a mouthwatering anticipation for the final dish.

Next, I sautéed the shiitake mushrooms until they were golden brown and caramelized. The earthy aroma of the mushrooms mingled with the scent of the seafood, creating a harmonious blend of flavors.

I then turned my attention to the avocado sauce. I mashed ripe avocados with a squeeze of fresh lime juice, a dash of salt, and a pinch of cayenne pepper. The creamy texture of the avocado combined with the zesty lime and spicy cayenne created a sauce that was both rich and refreshing.

Finally, it was time to assemble the dish. I carefully placed the poached seafood and sautéed mushrooms into a mould, pouring the avocado sauce over the top. I let the dish set in the fridge for a few hours, allowing the flavors to meld and the textures to firm up.

When the time came to serve the Moulded Seafood Salad with Shiitake Mushrooms and Avocado Sauce, I couldn't help but feel a sense of pride and satisfaction. The dish looked stunning, with vibrant colors and elegant presentation. I knew that my great-grandmother would have been proud to see me carrying on her culinary legacy.

As I took my first bite of the seafood salad, I was transported to a world of exquisite flavors and textures. The tender seafood, savory mushrooms, and creamy avocado sauce melted together in perfect harmony. Each bite was a symphony of tastes, creating a culinary experience that was truly unforgettable.

From that moment on, the recipe for Moulded Seafood Salad with Shiitake Mushrooms and Avocado Sauce became a cherished part of my culinary repertoire. I shared it with friends and family, delighting in their reactions as they savored each mouthful.

I often think back to that sunny afternoon when I discovered the recipe, and I am grateful for the culinary journey that it has taken me on. It is a reminder of the power of food to bring people together, to create memories, and to celebrate the joys of life. And for that, I will always hold this recipe close to my heart.