Smoked Seafood Salad With Roasted Peppers And Capers
|Red bell peppers||2 Large|
|Green bell peppers||2 Large|
|Yellow bell pepper||1 Large|
|Drained capers||2 Teaspoon|
|Olive oil||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Assorted smoked seafood||1 1⁄2 Pound, cut into large chunks (Such As Shrimp, Scallops, Mussels, Trout, Sturgeon, Eel And Bluefish)|
1. Roast the red, green and yellow bell peppers directly over a gas flame or under a preheated broiler as close to the heat as possible, turning until charred all over. Immediately place the peppers in a paper bag to steam for 5 minutes. Peel the peppers and remove the cores, seeds and membranes.
2. Cut the peppers into long, thin strips and place in a large bowl. Add the capers, olive oil, lemon juice, basil, black pepper and salt.
3. Add the smoked seafood and toss lightly but thoroughly. Mound the salad on individual serving plates. If desired, remove some of the pepper strips from the salad and use them as a garnish.