SEAFOOD SALAD WITH SPHERIKA GOURMET SALMON ROE
octopus leg, cooked
Spherika Gourmet salmon roe
Peel and slice prawns. Remove juice from the heads and set aside. Cut cooked octopus and mussels into small pieces.
Place prawns, octopus and mussels into a bowl, add some juice from the prawn heads, add salt to taste and mix with a light mayonnaise. Serve and garnish with salmon roe.