Festive seafood sharing platter
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
Ingreadient :
- 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
Direction :
- 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
