Gourmet Prawn Salad Recipe

Boil salted water, add the langoustines, and once the water returns to a boil, cook for 1 to 2 minutes. Remove them and place them on a towel, laying them next to each other. Once cooled, remove the tails from their shells. Cut half into 1 cm pieces. Keep the other half whole. Cook quail eggs for 3 minutes in boiling water. Rinse them in cold water and peel them.

Wash the salad greens and aromatic herbs, then dry them. Cut the avocados into thin slices and drizzle with a bit of lemon juice. Make a mayonnaise with mustard and seaweed. Mix the pieces of langoustine with a bit of mayonnaise.

Place a bit of mixed greens in the center of each plate, arrange the pieces of langoustines on top, with the tails facing upwards. Surround with slices of avocado, and add quail eggs topped with some salmon roe. Sprinkle with aromatic herbs. Serve with mayonnaise diluted with lemon juice.

To finish, you can also find this recipe on my blog.