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

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

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.