Mary Berry’s Seafood Salad is a light, elegant dish featuring a medley of cooked shellfish and crunchy vegetables tossed in a zesty, creamy dressing. Ideally the seafood mix should be patted completely dry before mixing to ensure the sauce coats the ingredients perfectly rather than sliding off into the bottom of the bowl.
Mary Berry Seafood Salad Recipe Ingredients
For the Salad:
- 450g (1 lb) cooked mixed seafood (prawns, mussels, and squid rings)
- 2 celery sticks, finely sliced
- 1/2 large cucumber, deseeded and diced
- 4 spring onions (scallions), trimmed and finely chopped
- 1 little gem lettuce, shredded (for the base)
- 1 tbsp fresh parsley, chopped
For the Dressing:
- 6 tbsp high-quality mayonnaise
- 1 tbsp tomato ketchup
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- A dash of Tabasco sauce (optional)
- Salt and freshly ground black pepper
- Paprika, for dusting
How To Make Mary Berry Seafood Salad Recipe
- Prepare the Seafood: If using frozen mixed seafood, ensure it is thoroughly defrosted. Rinse the seafood under cold water and pat it completely dry with kitchen paper. Any excess water will dilute the dressing.
- Chop the Vegetables: Finely slice the celery sticks and spring onions. Cut the cucumber in half lengthways, use a teaspoon to scoop out the watery seeds, and then dice the flesh into small cubes.
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, tomato ketchup, lemon juice, Worcestershire sauce, and Tabasco (if using). Season with a pinch of salt and plenty of black pepper. Whisk until smooth and pink.
- Combine: Add the dried seafood, celery, cucumber, and spring onions to the bowl with the dressing. Fold everything together gently until the seafood and vegetables are evenly coated.
- Assemble: Arrange the shredded Little Gem lettuce on a serving platter or in individual glass bowls. Spoon the seafood mixture generously over the lettuce.
- Serve: Dust the top lightly with paprika and sprinkle with the fresh chopped parsley. Serve with lemon wedges on the side.
Recipe Tips
- Seafood Quality: Buy the best quality mixed seafood you can find. If you find the squid rings in frozen mixes are too chewy, you can buy cooked prawns and fresh crab meat separately for a more luxurious version.
- Cucumber Seeds: Do not skip deseeding the cucumber. The seeds release water as they sit, which can turn the creamy dressing into a thin, unappetizing liquid.
- Dressing Adjustment: Taste the dressing before adding the seafood. If it is too tart, add a pinch of sugar; if it is too rich, add a little more lemon juice.
- Make Ahead: You can prepare the seafood mixture up to four hours in advance, but keep it separate from the lettuce until just before serving to prevent the leaves from wilting.
What To Serve With Mary Berry Seafood Salad
Seafood salad accompaniments are crisp, savory additions frequently served to add texture to the soft shellfish mixture. Ideally the brown bread should be thinly sliced and buttered to provide a traditional British foundation for the rich seafood cocktail flavors.
- Thin slices of buttered brown bread
- Mary Berry Cheese and Olive Bites
- A chilled glass of Sauvignon Blanc or sparkling water with lime
- Avocado slices (fanned on the side)
How To Store Mary Berry Seafood Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to two days. Note that the cucumber may release some liquid over time.
- Stir Before Serving: If the dressing has settled, give the salad a gentle stir to re-coat the ingredients before plating.
- Freeze: This recipe is not suitable for freezing. The mayonnaise will separate, and the texture of the cucumber and lettuce will be ruined.
Mary Berry Seafood Salad Nutrition Facts
- Calories: 220 kcal (per serving)
- Carbohydrates: 4g
- Protein: 18g
- Fat: 14g
- Fiber: 1g
- Sugar: 3g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Yes, this recipe works perfectly as a classic Prawn Cocktail if you omit the other seafood. Use 450g of cooked North Atlantic prawns for the sweetest flavor.
For a lighter version, you can substitute half of the mayonnaise with natural Greek yogurt. The flavor will be tangier, so you may need to reduce the lemon juice slightly.
Yes, the ingredients are naturally gluten-free. Just double-check your Worcestershire sauce, as some brands contain barley malt vinegar.
Try More Recipes:
- Mary Berry Mediterranean Pasta Salad Recipe
- Mary Berry Green Salad Recipe
- Mary Berry Mixed Bean Salad Recipe
Mary Berry Seafood Salad Recipe
Description
A classic, creamy seafood salad with mixed shellfish, crunchy celery, and a tangy Marie Rose style dressing.
Ingredients
Instructions
- Dry the seafood thoroughly with paper towels.
- Dice the cucumber (deseeded) and slice celery/onions.
- Whisk mayonnaise, ketchup, lemon, and sauces in a bowl.
- Fold seafood and vegetables into the dressing.
- Pile onto shredded lettuce.
- Dust with paprika and serve.
Notes
- Based on the style of Mary Berry’s classic seafood cocktails.
- Add a tablespoon of brandy to the sauce for a festive twist.
- Ensure all ingredients are chilled before assembling.
