Grilled Seafood Antipasto with Dill cranberry Salsa
275 grams Ocean Spray® Whole Berry Cranberry Sauce
1 small red onion chopped finely
1 large clove garlic crushed
2 tablespoons fresh dill chopped
Tabasco sauce, few drops
Zest of 1 lemon
Salt and pepper to taste
100 grams white fish cut into 4 cubes
8 large prawns raw
1 large squid tube cut into 8 portions and scored
100 grams Smoked salmon
1 tablespoon olive oil for grilling and frying capers.
Fried capers for garnish
To make salsa:
Combine all salsa ingredients and set aside for flavours to infuse.
Meanwhile, brush all of seafood with oil and grill. To fry capers, heat oil in a shallow pan and fry until crisp and drain. To assemble, place all grilled seafood separately on platter, drizzle with olive oil and sprinkle with capers, place salsa in a small bowl. Serve immediately.