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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star. The mixed seafood cocktail with hearts of palm and pineapple may also be served as an individual main course salad by increasing the ingredients which, as listed, serve one. Read more . The salad and the recipe for butter sauce to accompany salmon or other poached fish is from the Speilsalen Grillen, Grand Hotel, Oslo Norway Ingredients:
1/4 cup shredded lettuce |
1 rounded teaspoon shredded coconut |
4 diced canned chinese lychee nuts in sweet syrup |
2 ounces mixed seafood such as lobster, crab, shrimp |
1 large diced mushroom |
several drops fresh lemon juice |
1/4 cup tyroline sauce |
Directions:
1. Tomato quarters, fresh pineapple chunks, palm hearts
2. Line dish with shredded lettuce and sprinkle with coconut and diced lychees.
3. Add seafood and mushrooms.
4. Sprinkle with lemon juice then add sauce.
5. Top with sauce then garnish with tomato quarters, pineapple chunks and hearts of palm.
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