Seafood Waldorf Salad

*Served over Smoked Salmon Carpaccio

Poaching liquid for seafood:

Butter

Shallots, fine chopped

Garlic, fine chopped

Tarragon, dried

White wine

Fish stock (substitute with chicken stock or water)

* Bring to a simmer

Shrimp, peeled & deveined

Scallops

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.

Salad:

Granny Smith apples, cored and julienned

Celery, julienned

Shrimp, halved

Scallops, halved

Crab meat

Red grapes, halved

Roasted walnuts

Dressing:

Mayonnaise

Plain yogurt

Lemon zest

Lemon juice

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.