Belfast Telegraph

UK Website Of The Year

Home Life Recipes

Festive Seafood Sharing Platter

Published 11/11/2015

Festive Seafood Sharing Platter
Festive Seafood Sharing Platter

Help-yourself to this inspired festive starter or buffet idea - featuring Lurpak Butter with Crushed Garlic Prawns, a Simple Mackerel Pate and smoked salmon - accompanied by Lurpak Slightly Salted Butter with lemon and chives.

Festive Seafood Sharing Platter

Serves 4

Prep time: 20 minutes, plus chilling

Cooking time: 5 minutes

Ingredients:

  • Lemon and Chive Butter
  • 100g Lurpak Slightly Salted butter
  • 1 tbsp finely chopped fresh chives
  • 1 tsp finely grated lemon zest
  • Smoked Mackerel Pate
  • 200g smoked mackerel, skinned
  • 25g Lurpak Slightly Salted butter, melted
  • Finely grated zest and juice of 1 small lemon
  • 2 tbsp chopped fresh parsley
  • 3 tbsp Greek yogurt
  • Freshly ground black pepper
  • Garlic Butter Prawns
  • 25g Lurpak Butter with Crushed Garlic
  • For an even more garlic flavour, include 1 large garlic clove, finely sliced
  • 300g raw king or tiger prawns, thawed and patted dry
  • Lemon thyme, to garnish
  • 200g smoked salmon
  • Lemon wedges, to serve
  • Crusty bread, to serve

Method:

  • First, make the Lemon and Chive Butter. Beat the Lurpak Slightly Salted butter until softened, then mix in the chives and lemon zest. Spoon into a serving pot, then cover and chill until ready to serve.
  • For the Mackerel Pate, flake the smoked mackerel with a fork, then add the melted Lurpak Slightly Salted butter. Stir in the lemon zest, lemon juice, parsley and yogurt. Season with black pepper. Cover and chill.
  • For the Garlic Butter Prawns, melt the Lurpak with Crushed Garlic butter in a large frying pan. Add the optional extra garlic should you wish, sizzle for a few seconds, then add the prawns. Cook for about 2 minutes, stirring, until the prawns turn pink. Transfer to a serving dish and garnish with chopped fresh thyme.
  • Arrange the smoked salmon on a platter with the lemon wedges. Sprinkle with black pepper. Slice the bread and serve with the Mackerel Pate and the Lemon and Chive Butter. Cook’s tip: Be prepared! Make the Mackerel Pate and the Lemon and Chive Butter up to 3 days before you need them.

Online Editors

Your Comments

COMMENT RULES: Comments that are judged to be defamatory, abusive or in bad taste are not acceptable and contributors who consistently fall below certain criteria will be permanently blacklisted. The moderator will not enter into debate with individual contributors and the moderator’s decision is final. It is Belfast Telegraph policy to close comments on court cases, tribunals and active legal investigations. We may also close comments on articles which are being targeted for abuse. Problems with commenting? customercare@belfasttelegraph.co.uk

Read More

From Belfast Telegraph