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Festive Seafood Sharing Platter

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


  • 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


  • 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.

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