Seafood Platter

Add a sense of occasion to the festive season with this decadent sharing seafood platter starring Smoked Salmon and King Prawns. With minimal hands on prep, this is a great no-cook starter to have on standby. The quick pickled cucumber and radish add a sweet tangy note, followed up by the kick from the fiery horseradish.

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Ingredients

cucumber 1 (sliced)
radish 240 g (sliced)
fresh dill 1 handful (leaves picked)
white wine vinegar 50 ml
caster sugar 25 g
crème fraîche 150 g
horseradish sauce 2 tbsp
king prawns 300 g
smoked salmon 200 g

Method

Start by making the pickles. Peel and thinly slice the cucumber into ribbons (use a peel slicer), then sprinkle with a little sea salt and set aside. After around 15 minutes gently squeeze the cucumber to get rid of any excess water.
Thinly slice the radish.
Make your pickling liquid. In a bowl mix together the white wine vinegar and caster sugar, until the sugar dissolves. Pick the dill fronds directly into the pickling liquid, reserving some dill fronds to garnish. Toss the cucumber and radish into the pickle liquid and set aside.
To make the horseradish cream, stir together the crème fraîche and horseradish sauce in a serving bowl. Season with salt and pepper and set aside.
Arrange the smoked salmon and king prawns on a serving platter with the horseradish cream and pickled cucumber and radish mix, garnishing them with the reserved dill. If you like you can serve this with some sourdough or rye bread. Leave everyone to help themselves and enjoy!

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Seafood Platter

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Ingredients

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