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Festive seafood sharing platter

Ingredients

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

  1. 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.
  2. 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.