Fill a pot with boiling water (from the kettle, for example), good salt, pour lemon juice, add the Bay leaf and fill with frozen seafood. Bring to boil, boil for 1-2 minutes and spread sea handsome in a colander, for draining the liquid.

The author of the recipe suggests to get the green part of the leek, scalded with boiling water, then cut into rings. I took the middle part of the stem (between the white and green parts, in my opinion, it is more aromatic than green), chopped to thin slices and tossed in the broth from the seafood. Turn off the fire. A minute later the fluid is drained, onion let cool slightly. In parallel, open all cans (beans, corn, capers), drained and liquid.

Now quickly combine all in a large bowl, podsalvage to taste, add white pepper and Basil, season with olive oil, stir... ... the salad is ready!

Optionally, mayonnaise (so suggests the author of the recipe), sour cream, or not fill completely, since the salad itself has a nice spicy, sour and salty taste.

Here added salad sauce Remoulade.