Hans Tandrup’s Danish Curried Seafood Salad


Hans Tandrup, former executive chef of The Gourmet Room, shared this recipe with us.

Makes 10–12 servings

1 ½ lb. cod
2 lemons, juiced
¼ C olive oil
2 T curry powder
Salt and lemon pepper to taste
1 C mayonnaise
¾ C creme fraîche
1 C blanched celery, diced
½ C blanched shallots, minced
1 C cooked peas
¼ C capers
½ C chopped dill
1 lb. cooked bay shrimp
1 10 oz. can crab

  1. Preheat the oven to 350 degrees.
  2. Place the cod in a greased baking dish with a dusting of curry powder, a little of the lemon juice, lemon pepper, and salt. Bake until the cod flakes to the touch, about 25 minutes. Allow the fish to cool.
  3. Heat olive oil in a skillet, add curry powder, and sauté until fragrant. Add the drippings from the baked cod and the remaining lemon juice. Allow to cool.
  4. In separate bowl, combine the mayonnaise, creme fraîche, and the cooled curry mix. Fold in the celery, shallots, peas, capers, and dill.
  5. Break up the cod into flakes and fold into the mixture, followed by the crab meat and the shrimp, being careful not to over-mix. Add salt and pepper to taste.
  6. Serve cold with a small green salad or on bread. Garnish with lemon wedges and chopped dill on top.

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