Antipasti platter with homemade flatbreads
Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese
Festive seafood sharing platter
- Preparation and cooking time
- Prep:
- Easy
- Serves 8 - 10
Skip to ingredients
- 100g gravadlaxor use 200g smoked salmon
- 100g smoked salmon
- 150g cooked prawnsshells on
- crackerssliced 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 capersdrained
- 1⁄2 tsp Dijon mustard
- 1 lemonjuiced
For the red onion & dill prawns
Nutrition: Per serving (10)
- kcal147
- fat9g
- saturates3g
- carbs5g
- sugars4g
- fibre0.4g
- protein12g
- salt1.4g
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.
