Crab salad

Asparagus avocado salad

• 300 GRAM CRAB MEAT, cut
• 125 GRAM PRAWNS
• 1/4 CUCUMBER, chopped
• 1/2 SWEET PEPPER, chopped
• 2 LEAVES GELATIN, soaked
• 3/4 CUP OF FISH STOCK
• 1 TBSP LEMON JUICE
• LETTUCE LEAVES

• 6 ASPARAGUS, cooked 15 minutes
• 1 AVOCADO, cleaned and cut
• 4 TOMATOES, in wedges
• 100 GRAM SHRIMP
• 1 TBSP CAPERS
• 2 TBSP OLIVE OIL
• 2 TBSP APPLE VINEGAR
• 2 EGGS, cooked 4 minutes, peeled and quartered

Mix the cucumber with the crab, the prawns, the sweet pepper and pepper and salt to taste and distribute these over 4 bowls. Heat the stock to the boiling point and dissolve the gelatin in it; add the lemon juice and pour this over the crab mixture in the bowls. Refrigerate for 3 hours. Arrange the lettuce leaves on plates and turn the bowls over on top of the salad.

This is a recipe from Iceland. The Icelandic poet Jónas Hallgrímsson was born on 18 November 1807 (hie died already at the age of 38) and this day is selected as "Icelandic Language Day". Click on culinary calendar for more links between cooking and worldwide history.

Cut the asparagus in 4 and put them in a salad bowl together with the avocado, the tomatoes, the shrimp and the capers. Whisk for the dressing the vinegar with the oil and pepper and salt to taste and pour this over the salad. Toss the salad and decorate with the eggs.