Seafood Salad on a Toasted Bread Base

1. 1 Squid tubespack 500 g ≈ $8.00 75 g
2. 2 Peeled shrimppack 400 g ≈ $8.50 75 g
3. 3 Crab stickspack 200 g ≈ $2.80 50 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Potatoes≈ $2.19 per kg 60 g
6. 6 Carrots≈ $1.50 per kg 40 g
7. 7 Canned green peaspack 400 g ≈ $1.00 40 g
8. 8 White breadpack 350 g ≈ $1.44 40 g
9. 9 Ground black pepper 1 g
10. 10 Salt 2 g
11. 11 Sour cream 15%pack 300 g ≈ $1.60 40 g
12. 12 Olive oil 13 ml
13. 13 Mustard 6 g
14. 14 Lemon≈ $4.70 per kg 19 g

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

Method

1. Boil the potatoes⁵ and carrots⁶ in their skins for 20–25 minutes until tender, and hard-boil an egg for 10 minutes. Cool and peel² everything.

2. Poach the shrimp in boiling salted water with a slice of lemon¹⁴ for 2–3 minutes, then cool and peel² if needed.

3. Blanch the squid¹ in boiling water for 2–3 minutes until opaque, cool, clean, and slice into thin matchsticks.

4. Cube the potatoes⁵, carropeas⁶, egg, and crab³ sticks.

5. Mix sour¹¹ cream, mustard, olive oil, the remaining lemon¹⁴ juice, and black pepper.

6. Combine all ingredients with green peas, toss with the dressing, and let sit for 10 minutes.

7. Toast the bread in a dry pan for 2 minutes, then pile the salad on top.