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Festive seafood sharing platter

A large festive seafood sharing platter

Festive seafood sharing platter

Name: Festive seafood sharing platter
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 100g gravadlax or use 200g smoked salmon; 100g smoked salmon; 150g cooked prawns shells on; crackers sliced sourdough, sliced rye bread or shop-bought blinis, lemon wedges and caperberries, to serve; 120g hot smoked trout; 100g full-fat soft cheese; 2 tsp capers drained; 1⁄2 tsp Dijon mustard; 1 lemon juiced; 100ml soured cream; 1 tbsp mayonnaise; 1⁄2 small red onion finely chopped; 1 tbsp chopped dill plus extra to serve; 1⁄2 lemon juiced; 1 tsp hot sauce; 250g cooked prawns shelled

Esther Clark

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Serves 8 - 10

Easy

Prep: 15 mins

A star rating of 5 out of 5.3 ratingsRate

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Spend less time cooking on Christmas Day with this simple yet luxurious starter. It requires almost no hands-on time and uses shop-bought elements for ease

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Ingredients

Nutrition

Units:

MetricUS

100g gravadlax

or use 200g smoked salmon
100g smoked salmon
150g cooked prawns

shells on
crackers

sliced sourdough, sliced rye bread or shop-bought blinis, lemon wedges and caperberries, to serve

For the hot smoked trout pâté

120g hot smoked trout
100g full-fat soft cheese
2 tsp capers

drained
1⁄2 tsp Dijon mustard
1 lemon

juiced

For the red onion & dill prawns

100ml soured cream
1 tbsp mayonnaise
1⁄2 small red onion

finely chopped
1 tbsp chopped dill

plus extra to serve
1⁄2 lemon

juiced
1 tsp hot sauce
250g cooked prawns

shelled

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Nutrition: Per serving (10)

kcal147
fat9g
saturates3g
carbs5g
sugars4g
fibre0.4g
protein12g
salt1.4g

Method

step 1

For the pâté, blitz the trout, soft cheese, capers and mustard in a food processor, then season with salt, pepper and the lemon juice. Will keep covered in the fridge for up to two days. For the prawns, mix the soured cream, mayo, red onion, dill, lemon juice and hot sauce in a bowl, then toss in the prawns to coat. Will keep covered in the fridge for a day.
step 2

Spoon the pâté into a small bowl and the prawns into another. Place these on a large platter with the gravadlax, smoked salmon, whole prawns, crackers, bread, blinis, lemon wedges and caperberries. Sprinkle over dill fronds, then serve.

Recipe from Good Food magazine, November 2021

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A star rating of 5 out of 5.3 ratings

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