*Served over Smoked Salmon Carpaccio
Poaching liquid for seafood:
Shallots, fine chopped
Garlic, fine chopped
Fish stock (substitute with chicken stock or water)
* Bring to a simmer
Shrimp, peeled & deveined
Crab legs (optional – substitute with frozen crab legs)
* Add shrimp to the poaching liquid first, wait about a minute to add the scallops. Cook for approximately 2 – 3 minutes, or until cooked, and remove from heat.
Granny Smith apples, cored and julienned
Red grapes, halved
Salt & white pepper to taste
* Toss together the salad and dressing.
* To arrange the plate: Lay down the smoked salmon carpaccio, drizzle with olive oil and season with sea salt. Compose the salad on top and garnish with crisp watercress.