Festive seafood sharing platter
Ingredients
- Step 1 100g gravadlax, or use 200g smoked salmon
- Step 2 100g smoked salmon
- Step 3 150g cooked prawns, shells on
- Step 4 crackers, sliced sourdough, sliced rye bread or shop-bought blinis, lemon wedges and caperberries, to serve
- Step 5 120g hot smoked trout
- Step 6 100g full-fat soft cheese
- Step 7 2 tsp capers, drained
- Step 8 1⁄2 tsp Dijon mustard
- Step 9 1 lemon, juiced
- Step 10 100ml soured cream
- Step 11 1 tbsp mayonnaise
- Step 12 1⁄2 small red onion, finely chopped
- Step 13 1 tbsp chopped dill, plus extra to serve
- Step 14 1⁄2 lemon, juiced
- Step 15 1 tsp hot sauce
- Step 16 250g cooked prawns, shelled

Calories: 147
Carbohydrate: 5 g
Protein: 12 g
Fat: 9 g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 10
TAGS
Starter
caper
Christmas starter
Gravadlax
Platter
Prawn
salmon
Seafood
Sharing platter
trout
Starter
caper
Christmas starter
Gravadlax
Platter
Prawn
salmon
Seafood
Sharing platter
trout
Starter
caper
Christmas starter
Gravadlax
Platter
Prawn
salmon
Seafood
Sharing platter
trout
Directions
- 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.