It's official, Christmas is only just over a week away. Time to let the panic set in or time to run away and hide until January. You decide. As appealing as the ladder sounds right about now, I know I love it really. That being said, time to really think about food for the big day. I know I will cook a turkey and all the trimmings like I do every single year. But I like to make a different starter and dessert to spice it up a bit! The other week, we had this salad for lunch and it reminded me of Christmas. So maybe, just maybe, it will be gracing our dinner table next weekend. A great combination of zesty dill with smooth smoked salmon and garlicky shrimp. A great way to start the Christmas feast.
I love to hear about everyone's different food traditions at Christmas. They say, that we usually stick with the Christmas dinner that we grew up with. Not quite sure who they are, but it is a thing. Anyway, I think for the most part this is true. Growing up in Newfoundland, our Christmas dinner was always a stuffed turkey with all the trimmings. And by trimmings I mean boiled vegetables, peas pudding, baked pudding, salt beef and gravy. It was the same every single year without fail. I have kept the turkey tradition but my side dishes have morphed into other dishes over the years. For starters, I don't ever have salt beef. You can't seem to buy it over here where we live and I am not a huge fan anyway. There I said it, I don't like salt beef. And yes, I am a true Newfoundlander, just with some displaced taste buds! Apart from not having the salt beef, I roast all my root vegetable and usually have a few sauteed veggie dishes as well. Overall it is reminiscent of the Christmas dinner I grew up with, just with my own personal twist and style.
Having a starter before a Christmas dinner probably isn't essential, but we like to do it because it adds a bit more of decadence to the big meal. Some years, we do soup. A favourite before the big turkey dinner would have to be the Spiced Roasted Squash Soup. It is one of my favourite soups. The things about soup, is you can make it the day before so it is all set to go before the big day.
Whatever you starter will be on Christmas, try to keep it fuss free. Well, at least I find this a good idea. I usually always have a starter that is made in advance and just needs reheating or in this case cold. When you are cooking a turkey dinner, there is so much going on and you don't need to be distracted by side dishes as well.
Also, keep the starter light! Key to not over stuffing yourself before you are ready to stuff yourself! This salad is light and fuss free. So could be a keeper for the Christmas day feast. This salad can be made in advance and put in the fridge until serving time. Easy starters to help make a stressful day a little easier!
Seafood Salad with Dill
Serves 4 / Prep time: 20 minutes / Cook time: 5 minutes
16 Large raw shrimp, peeled and deveined
2 Tablespoons olive oil
2 Garlic cloves, crushed
Juice of 1/2 lemon
150 grams of smoked salmon
2 Cups Arugula leaves
1/2 Cup/120 ml Dill Sauce
In a large skillet set over high heat, add the olive oil and garlic. Stir for just a minute and add the shrimp. Toss the shrimp around the pan for about 3 - 5 minutes or until cooked through. Squeeze over lemon juice, season with salt and pepper and give a good toss. Remove from heat.
On a large serving plate, spread out the arugula leaves. Top with smoked salmon and shrimp. Serve Dill Sauce on the side.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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