Prawn and octopus salad with salsa golf

Porteno's Christmas recipe: Prawn and octopus salad with salsa golf.
Porteno's Christmas recipe: Prawn and octopus salad with salsa golf. Photo: William Meppem; Styling: Hannan Meppem

We created this seafood dish for a mate’s 50th birthday earlier this year. It was such a hit that we’ll definitely be cooking it for Christmas. If you want to trick it up, replace the prawns with cooked lobster.

Ingredients

2kg medium octopus with heads cleaned (ask the fishmonger to do this if you haven't done it before)

2kg cooked prawns

Dressing

1 large onion, finely diced

2 medium red capsicum, finely diced

6 tomatoes, deseeded and diced

1 cup extra virgin olive oil

¼ cup chardonnay vinegar

salt and pepper

2 finely diced bird's eye chillies, optional

For salsa golf dressing

1 egg yolk

1 tbsp American mustard

3 tbsp tomato sauce

1 tbsp worcestershire sauce

1 tbsp fish sauce

1 tablespoon sriracha

250ml blended oil

2 heads iceberg lettuce

1 small bunch of dill, to serve 

2 lemons, cut into wedges, to serve

Method

1. To prepare the octopus, fill a large pot with lightly salted water and bring to the boil. Drop the temperature to low and very gently add the octopus. Cook for one hour or until tender. Ensure the water stays at a gentle simmer – do not allow to boil rapidly.

2. Once tender turn off the heat and cool octopus in the pot. Remove octopus from cooled water and cut into pieces similar in size to the prawns. Then peel the prawns.

3. To prepare the dressing, place the diced onion, capsicum, tomato and chilli (if using) in a medium bowl. Add  olive oil and vinegar. Whisk together to combine and season to taste with salt and pepper.

4. To prepare the salsa golf, whisk the egg yolk, mustard and sauces together in a bowl. Once combined, continue whisking while slowly adding oil until thick and all incorporated.

5. To assemble the salad, separate the lettuce leaves from the core. Wash, shake off excess water, roughly tear into pieces and place in a large bowl of iced water. When the leaves are chilled, drain off water, dry and place in a large serving bowl.

6. Pour the dressing over the leaves and toss to coat, then place the seafood on top of the lettuce. Finish with generous dollops of Salsa Golf and sprigs of dill. Serve with lemon wedges on the side.

ALSO: See Porteno's other Christmas recipes, a porchetta centrepiece and a fruit salad with champagne granita to complete your festive spread.