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Seafood platter

  • Serves 6 - 10
  • Prep time: 40 mins + 30 mins marinating | Cooking time: 10 mins

Bring a taste of the coast to your table with a generous seafood platter made for sharing. An inviting centrepiece for summer lunches or festive gatherings, it’s a lovely way to bring everyone together.

Ingredients

Prawn cocktails with pickled cucumber 

  • 500g frozen cooked prawns or shrimp, thawed  
  • 1 cup (300g) mayonnaise  
  • 2 tbsp Worcestershire sauce  
  • 2 tbsp tomato sauce  
  • 1 tsp smoked paprika, plus extra to serve  
  • 1 iceberg lettuce, shredded  
  • 30g rocket leaves 

Pickled cucumber  

  • 1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced on an angle  
  • ¼ cup (60ml) apple cider vinegar 
  • 2 tbsp olive oil  
  • 1 tsp caster sugar   
  • ½ tsp chilli flakes  

Crostini

  • 1 x French bread stick or similar 
  • 40g butter  
  • 1 tsp all-purpose seasoning 

Smoked salmon pâté with lemon & herbs 

  • 200g cold smoked salmon, reserve 3 slices, finely chop remaining   
  • 250g cream cheese, room temperature  
  • 1 tbsp finely grated lemon zest  
  • 2 tbsp lemon juice  
  • 1 tbsp finely chopped capers (optional), plus extra to garnish   
  • 1 spring onion, finely sliced, plus extra spring onion curls, to garnish   
  • 2 tbsp finely chopped flat-leaf parsley and dill  
  • Lemon wedges, to serve 

Method

Prawn cocktails with pickled cucumber 

Serves 6

Prep: 20 mins + 30 mins marinating

Method 

  1. To make the pickled cucumber, toss the cucumber with the vinegar, oil, sugar and chilli flakes in a medium bowl. Set aside for at least 30 mins for the flavours to develop.
  2. Rinse the prawns and pat dry with paper towel. In a medium bowl, combine the mayonnaise, Worcestershire sauce, tomato sauce and paprika. Season well with salt and pepper. Add the prawns and toss to combine. Place in the fridge to chill until ready to serve. 
  3. Toss the lettuce with the rocket leaves in a bowl. Divide among 6 serving glasses. Drain the pickled cucumber and layer in the glasses with the prawns. Sprinkle with smoked paprika to serve.

Crostini 

Makes 25-30

Prep: 10 mins

Cooking: 10 mins

Method

  1. Preheat the oven to 185°C. Line a baking tray with baking paper. Cut the bread stick into thin slices and arrange on the lined tray. 
  2. Melt the butter in the microwave or in a saucepan over low heat. Add the seasoning. Brush the bread slices with the butter mixture and bake for 5-8 mins or until golden. Set aside to cool. 

Smoked salmon pâté with lemon & herbs 

Serves 8 - 10

Prep: 10 mins

Method

  1. Combine salmon and cream cheese. Add lemon zest, juice, capers (if using), spring onion and herbs and mix. Season with salt and pepper. 
  2. Place a piece of plastic wrap on a clean work surface. Spoon salmon mixture along the centre of the plastic wrap. Starting from one long side, use the plastic wrap to assist you to roll the salmon mixture into a 14cm log. Transfer to a serving platter and remove the plastic wrap. Place reserved salmon slices over the log, tucking the ends underneath. Place in the fridge to chill until ready to serve. 
  3. Garnish with spring onion curls, capers and black pepper. Serve with lemon wedges.

Make life easier 

How to assemble your platter:

Arrange pâté, crostini and prawn cocktails on a serving platter.

Add breadsticks, pickles, and a leafy green salad to take it to the next level.