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Endives With Seafood Salad, Cucumber & Maille Dijon Mustard Cocktail Sauce
  • 6 black tiger shrimps
  • 3 crab sticks
  • 150g of fresh salmon
  • 1/2 cup of cucumber
  • 2 endives
  • 4 branches of chives
  • 1 egg
  • 15mL of Maille Dijon mustard
  • 60mL of vegetable oil
  • 30mL of ketchup
  • 5mL of chili paste
  • 5mL of brandy

4 servings

  1. Empty and dice the cucumber.
  2. Remove the leaves of the endives, cut it in half, chop the chive.
  3. In a small pot with salty boiling water, cook the shrimps for 2 minutes and cool.
  4. Remove the skin of the salmon. Finely dice the salmon, the shrimps and the crab sticks.

The mayonnaise:

  1. In a bowl, combine the Maille Dijon mustard with the egg yolk, salt and pepper, and whisk while adding the oil slowly until you get a nice mayo.
  2. Add the ketchup, the chili paste and the Brandy.
  3. Mix everything with the salmon, the crab sticks and the shrimps.

The plating:

  1. Put a teaspoon of the mix on each piece of endive leaves
  2. Garnish with the cucumber, and decorate with the chive.
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