Seafood Salad with Three Sauces

1 kg of cooked and shelled shrimp, or 2 1/2 pounds unshelled

1/2 kg of cleaned and cooked squid, cut into rings (or 950g raw and uncleaned)

300g of cooked mussels without shells, or 1 kg with shells

1/2 kg of cooked lobster, cut into pieces

Pineapple and Dill Sauce:

2 cups of natural yogurt

1 cup of pineapple, peeled, seeded, grated, and squeezed through a cheesecloth

3 tablespoons of lemon juice

1 tablespoon of chopped fresh dill

2 cloves of garlic, minced

salt, pepper, and chili flakes to taste. Add 33 tablespoons.

Russian-Style Sauce:

1 1/2 cups of mayonnaise (340g)

4 tablespoons of spicy ketchup

1 cup of pickled pineapple, chopped

2 tablespoons of chopped fresh parsley

2 tablespoons of finely chopped onion

1 tablespoon of chopped green coriander

1/2 teaspoon of mustard

salt and black pepper to taste

1 hard-boiled egg, well mashed. Add 33 tablespoons.

Caril Sauce:

1 cup of fresh cream or canned or shelf-stable cream

2 tablespoons of lemon juice

1/2 cup of mayonnaise (110g)

2 tablespoons of finely chopped onion

2 teaspoons of curry powder

some hot pepper sauce to taste

2 tablespoons of chopped fresh parsley. Add 33 tablespoons.