A Lazy Cook’s Octopus and Seaweed Salad.

Course Appetizers

Ingredients in this Recipe

• 1 pink grapefruit segments, (squeeze out all the juice), and save the juice
• 1 small cooked Octopus from the fish counter (about 1.5 pound) cut in bite size pieces
• 1 small smoked Ell about (1/2 pound Eel – skin peeled off and deboned) cut in bite size pieces
• 1 tablespoon fresh dill chopped
• 12 oz Pickled Seaweed (prepared)
• 2 limes juiced
• 2 medium carrots grated on the large side of the grater
• 2 teaspoons Smelt eggs for garnish (optional)
• 3 small fresh Persian or one large seedless cucumber peeled, cut in half, and sliced
• 4 5 whole spring onions (scallions) chopped
• Freshly ground black pepper
• Salt if needed
• ½ cup best quality olive oil

See Full Recipe at Food52