Shellfish Salad with Tarragon

A recipe for a cold dinner dish found in“Alt om Urter”
(All About Herbs) published by Den Norske Bokklubben in 1985

Shellfish Salad with Tarragon

This salad makes a simple yet delicious main course
for a summer lunch or cold dinner.

1/2 kg [1 lb] halibut or catfish
The juice of 2 lemons
6 scallops
6 scampi
250 g [1/2 lb] cleaned shrimp
1 lettuce
1 green pepper
1/2 cucumber
4 hard boiled eggs (optional)
Herb Sauce:
100 g [3,5 oz] cottage cheese
1 dl [0,2 pt] kefir
A little lemon juice
salt and pepper
3 tablespoons chopped tarragon


[1] Boil the fish in water added 1 tablespoons of salt per. pint until the meat loosens from the bones. Cool the fish in the broth. When it’s cold. take the fish up and lett it drain off. Remove skins and bones and separate the meat in large flakes. pour the lemon juice over the fish and set it aside while preparing the rest of the dish.

[2] Boil the cleaned scallops in the fish broth for 4-5 minutes. Let them drain off. Sprinkle lemon juice over them and set them aside. Clean the crayfish. Rinse the lettuce, let the water drain well off and cut it into strips. Clean the pepper and peel the cucumber. Cut them into strips the size of big matches. Place the salad in a large bowl and spread the peppers and cucumbers on top. For the next layer, put the fish in the middle and hard boiled eggs (if using it) around it. Add shrimp, scampi and scallops on top.

[3]  For the the sauce, stir cottage cheese and kefir together. Season with lemon juice, salt and pepper. Add tarragon. Pour the sauce over the salad and mix well before serving.