Seafood Salad with Nectarines

A lovely combination of fruit and seafood. A light starter that complements the main course really well. Ideal to prepare the components in advance and to assemble just before serving.


  • 12 – 18 mussels
  • Ina Paarman’s Chilli & Garlic Seasoning
  • watercress and/or lambs lettuce
  • 3 ripe nectarines, cut into small wedges
  • 200 g smoked salmon Trout ribbons
  • Ina Paarman’s Classic Red Wine Vinaigrette
  • fresh fennel or dill to garnish

Steam the mussels until just opened.

Remove the top shell and season mussels lightly with Chilli & Garlic Seasoning.

Line serving bowls with salad leaves.

Add small nectarine wedges, mussels on the half shell and salmon ribbons. Dress just before serving with a sprinkle of Red Wine Vinaigrette. Garnish with fresh fennel.

Keep cool on crushed ice.

Ina's Tip

Add a handful of coarse salt to the crushed ice – it lowers the temperature and slows down melting.

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