Curried Seafood Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 lb cod or 1 lb other fish fillet, poached,cooled and shredded with fingers
• 1/2 lb small shrimp, drained well (or more, if fresh, boil briefly to cook, if frozen, thaw and run under cold running water)
• 1/2 lb tinned crabmeat, drained and shredded (or more, sometimes i don't use the crab and just use more whitefish and shrimp to make it more econo)
• 1 bunch spring onion, cleaned, and crisp green part chopped into 1/4 inch slices
• 4 -5 stalks celery, sliced thin
• 2 heads romaine lettuce, cut across into 1 inch strips
• 2 cups raw rice, boiled,drained and cooled (you can make the rice the day before)
• 1 cup sour cream, plus
• 2 -3 tablespoons sour cream
• 1 cup mayonnaise
• 3 tablespoons vinegar (or to taste)
• 2 tablespoons curry powder
• salt and pepper

Recipe

• 1 in a humungous bowl (really big or a big pot), put in all dry ingredients.
• 2 mix up dressing in a small bowl, taste to make sure it is to your liking in seasoning (make the dressing sharper than you normally would - the rice needs it), and pour over ingredients in pot.
• 3 with very clean hands, mix up the whole mess in the pot.
• 4 empty into a very large tupperware bowl and refrigerate until ready to serve.
• 5 to serve: line a large, pretty bowl with whole, washed romaine lettuce leaves and put the curried seafood salad in the middle with the green leaves jutting all around.
• 6 put the hearts of the two romaine lettuce attractively in the middle.