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Scandinavian Seafood Salad

Adapted from Chef Marcus Samuelsson's cookbook Aquavit: And the new Scandinavian cuisine                          Pairs with: Blood Orange DRY Soda

For a refreshing and lighter dinner idea, try pairing Blood Orange DRY Soda with this Scandinavian-inspired salad. Serve with a loaf of artisan bread.

6 fingerling potatoes or 2 Yukon Gold potatoes
2 cups (about 10 ounces) cooked and peeled small shrimp
1.5 cups finely chopped smoked salmon (10 ounces)
1.5 cups (about 10 ounces) crabmeat, picked through for shells and cartilage
4 hard-cooked eggs, finely chopped
2 shallots, finely chopped
2 anchovy fillets, finely chopped
1 tbsp. finely chopped fresh cilantro
1 tbsp. finely chopped fresh chives
1/2 cup freshly squeezed lime juice
3 tbsp. mayonnaise
2 tbsp. sour cream
Kosher salt and freshly ground black pepper
2 small heads iceberg lettuce, cored, separated into leaves, washed, and patted dry

 

- Preheat the oven to 400°F.
- Roast the potatoes for 30 to 40 minutes, until fork tender. Let cool until you can handle them, then peel and cut into 1/2-inch dice.
- Combine the potatoes, shrimp, smoked salmon, crabmeat, eggs, shallots, anchovies, cilantro, and chives in a large bowl. In a small bowl, combine the lime juice, mayonnaise, and sour cream, stirring to blend well. Gently fold into the salad and season with salt and pepper to taste.
- Arrange the lettuce leaves on a platter and serve alongside the salad. Spoon a few tablespoons of salad on each lettuce leaf, roll up leaf, and eat.