Seafood and Crab Stick Salad

1. 1 Squid tubespack 500 g ≈ $8.00 60 g
2. 2 Peeled shrimppack 400 g ≈ $8.50 50 g
3. 3 Salmon filletpack 400 g ≈ $10.50 40 g
4. 4 Crab stickspack 200 g ≈ $2.80 40 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Canned sweet cornpack 340 g ≈ $1.00 40 g
7. 7 Olivespack 300 g ≈ $3.00 20 g
8. 8 Onions≈ $1.60 per kg 20 g
9. 9 Mayonnaise 30 g

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

Method

1. Boil the egg for 10 minutes until fully set, then cool in cold water and peel².

2. Parboil the squid¹ in boiling salted water for 2–3 minutes until opaque, cool, and slice into rings.

3. Boil the shrimp for 3 minutes; poach the salmon³ fillet for 10 minutes until the fibers flake easily, then cool and break into chunks.

4. Cut the crab⁴ sticks into bite-sized pieces, slice the egg into strips, finely chop the onion⁸, and slice the olives⁷ into rounds.

5. Gently mix the squid¹, shrimp, salmon³, crab⁴ sticks, egg, corn, onion⁸, and half the olives⁷, then toss with mayonnaise.

6. Shape the salad into a star on the plate and garnish with the remaining olives⁷.

In short

• In the planner this dish is cooked for two days: reheat on day two.