Polly’s Summer Seafood Platter
Lots of Miss Polly’s favourite things all on one platter! We have a huge range of sustainably sourced seafood available in stores on online!
Ingredients
16 raw prawns - defrosted
1 brown onion - halved
1 tsp peppercorns
1 packet of Southern Seafood cold smoked Wakame Salmon
1 tub of Elysian Taramasalata
1 packet Blackbeards Smoked mussels - garlic and dill
Half a dozen oysters
Handful of caper berries
Seeded crackers of your choice
For the Prawn cocktail sauce:
1/2 cup Best Food mayonnaise
¼ cup Kewpie mayonnaise
1 Tbsp chilli lime sambal
1 tsp grated horseradish from the jar
1 tsp Worcestershire sauce
1 tsp red wine vinegar
For the Smoked fish dip:
250g smoked white fish
1 cup finely chopped Italian parsley
¼ cup store bought tartare sauce
½ cup sour cream
¼ cup lemon juice
1 small shallot finely diced
2 Tbsp caper berries - chopped
Handful of chopped chives for garnish
Method
For the Prawn cocktail: Heat a medium-sized saucepan on a high heat, and add the onion and peppercorns. Simmer for a few minutes. Poach the prawns for roughly 2 minutes or until cooked. Drain and set aside to cool. Whisk the cocktail sauce ingredients together in a bowl. Set aside.
For the Fish Pate: Break the fish into tiny pieces using your hands. Mix the remaining ingredients in a bowl. Season with salt and pepper to taste. Stir well. Garnish with extra virgin olive oil and chives.
To Serve: Place the salmon, oysters, taramasalata, mussels, caper berries and crackers onto a serving platter. Enjoy with your loved ones.