Festive seafood sharing platter

capers christmas starter gravadlax platter prawns salmon seafood sharing platter trout

N/A

Source

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

Method

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.

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.