Place the mussels, shrimps and salmon in a bowl together with tarragon and lemon zest. Season and cover, keeping in the fridge for 15 minutes.
Then skewer 3 mussels, 1 shrimp and 1 cube of salmon on each of 4 skewers.
Meanwhile mix the avocado, salad leaves and grapefruit in a bowl. Beat the dressing ingredients in the blender until smooth.
Flour the skewered seafood, and fry in plenty of hot oil. Divide the salad between 4 plates, place the skewers on top and drizzle with dressing.
Ingredients:
12 large mussels
4 medium shrimps, peeled
100g salmon fillet,
cut into 4 cubes
½ tsp chopped
fresh tarragon
½ tsp lemon zest
2 tbsp flour
Oil for frying
Salt, pepper
Salad:
2 medium avocado, chopped
Mixed salad leaves
(approximately 4 handfuls)
12 slices peeled, skinned grapefruit
Dressing:
3 tbsps olive oil
3 tbsps balsamic vinegar
2 tbsps grapefruit juice
½ tsp mustard
½ tsp chopped
fresh tarragon
3 drops Tabasco
Salt
