Pandemic Cooking: Seafood Salad

I'm not going to be one of those bloggers that types out multiple screen lengths of blog text and then share the recipe.  So, here's the recipe.  If you choose to read the rest of what I have to say, you can do so...  I am allergic to crab, by the way.  But if you aren't, use real crab.  As a friend noted, Surimi often has Gluten.  So, if you have a gluten sensitivity, Celiac, or just avoiding gluten for whatever health reason, check the packaging, or ask your seafood counter person if their house-packaged surimi contains gluten.

Seafood Salad

1/2 lb Cooked Salad Shrimp
1/2 lb Flake Surimi (or real crab)
1/2 lb Smoked Salmon, remove skin and break it up with your fingers, remove any bones.
2 stalks celery, fine dice
Fresh dill (however much you want, or none at all), chopped fine
Fresh chives (however much you want, or none at all), chopped fine

Zest of one lemon

Choice of Greek yogurt or mayonnaise, or combination of both, about 1 cup, more or less.

Teaspoon Old Bay

Salt and pepper to taste, but taste first because smoked salmon may be salty.  If you choose to put capers in it, these too will be salty.

Optional items:

Red Bell Pepper, brunoise cut (fine dice)
Capers
Sweet Relish
Minced cornichons
Red onion, brunoise cut (fine dice)
Small splash of Worcestershire sauce
Few drops of Tabasco

Mix together thoroughly.  Serve chilled.

Now for the stuff that you may not want to read because you just want the recipe:

The pandemic has caused some meat shortages.  What is also happening is that the prices are being inflated.  This is a great opportunity to add more seafood to your diet, as prices of seafood has not suffered the wrath nearly as badly as chicken, pork and beef.  Seafood to limit to smaller portions would be: tilapia, swordfish, catfish, and farmed fish.

Store delis and seafood counters often have a seafood salad in their cases.  What drives me nuts about these is it seems as though they need a lot of help -- tastes way too much like mayonnaise and less like seafood, no seasoning to make the flavors pop, etc.  

I have given a couple of options, one being no mayonnaise (for those with egg allergies and sensitivities), or a reduction in mayonnaise by using both yogurt and mayonnaise.  While it may sound silly, Vegan mayonnaise can also be used.  Before you scoff and say, "Vegan mayo?  Seriously?  There's seafood in this!  Are you freaking, high, Chef???!!"  There's no egg in Vegan mayo, that's the point.

The beauty of being a professional Chef.  We have the ability to provide options for people with dietary restrictions, whether they are for health, personal choice, or religious reasons.  

When it comes to religious reasons - seafood may be limited to only fish (must have scales and fins).  To make this be compliant to your dietary restrictions, simply remove the salad shrimp.  Exchange for more surimi, more smoked salmon, or another type of fish that matches the parameters of your restriction.  Getting white anchovies from the seafood refrigerated case (these taste way different from the shelf stable garbage in jars or cans).  Even some fish roe may be allowed, if it is certified for your specific religion.  It's always nice to add a little roe to the top as a garnish.  Always check for certification so that you're not going against your religious beliefs.

I hope you enjoy this!  Please add more seafood to your diet if at all possible.