Seafood Cocktail Salad with Cucumber and Omelet

1. 1 Seafood mixpack 400 g ≈ $8.00 125 g
2. 2 Cucumbers≈ $3.67 per kg 40 g
3. 3 Leekpack 300 g ≈ $2.50 25 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Sunflower oil 4 ml
6. 6 Kefirpack 900 ml ≈ $2.13 30 ml
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 1 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach the seafood¹ cocktail in boiling salted water for 5 minutes until done, drain in a colander, and cool.

2. Slice the leek³ into thin half-rings, blanch in boiling water for 2 minutes, then drain.

3. Whisk the egg with a pinch of salt, pour onto a skillet greased with half the butter, and cook for 2–3 minutes per side until golden. Cool and slice into strips.

4. Cube the cucumber² and finely chop the dill⁷.

5. Mix the kefir⁶ with the remaining butter, salt, and pepper.

6. Combine the seafood¹, cucumber², leek³, and omelet, toss with the kefir⁶ dressing, sprinkle with dill⁷, and mix well.