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Easy seafood platter recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulge in a delectable seafood tasting platter with perfectly paired accompaniments.
Ingredients:
  • 12 shucked oysters on pink rock salt, to serve
  • Taramasalata, to serve
  • Pastry twists, to serve
  • Thinly sliced and toasted rye bread, to serve
  • 350g piece skin-on salmon, pin boned
  • 60g (1/4 cup) rock salt
  • 170g (1/2 cup) cranberry sauce
  • 32.00 gm brown sugar
  • 2 tsp finely grated lemon rind
  • 82.50 ml finely chopped fresh dill
  • 1 lime, rind finely grated, juiced
  • 1 lemongrass stem, bruised, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 82.50 ml fresh coriander leaves, finely chopped
  • 8.00 gm brown sugar
  • 80ml (1/3 cup) melted coconut oil
  • 1kg peeled cooked prawns, tails intact
  • 200g plain quark yoghurt
  • 85g (1/3 cup) sour cream
  • 60ml (1/4 cup) fresh lemon juice
  • 40.00 ml finely chopped fresh dill, plus extra, finely chopped, to serve
  • 40.00 ml finely chopped fresh chives
  • 40.00 ml baby capers, finely chopped
Instructions:
  • Prepare the Cranberry and dill gravlax by lining a glass or ceramic dish with a large piece of plastic wrap. Lay the salmon, skin-side down, on top. Sprinkle rock salt over the salmon. Mix cranberry sauce, sugar, lemon rind, and dill in a bowl, then evenly spread it over the salmon.
  • Wrap the salmon tightly with plastic wrap, pressing it down onto the surface to seal. Place a small chopping board and 2 cans on top to weigh it down. Refrigerate for 24 hours to cure. Slice thinly before serving.
  • Prepare a flavorful marinade by mixing lime rind, lime juice, lemongrass, garlic, chili, coriander, sugar, and coconut oil in a large glass or ceramic dish. Toss in the prawns and let them marinate for a minimum of 10 minutes before cooking.
  • Heat up a barbecue flat plate or frying pan on high. Take the prawns out of the marinade, and dispose of the marinade. Cook the prawns, turning occasionally, for 2-3 minutes until they are heated through. Serve the prawns warm.
  • To make the Herb and caper cream, combine quark, sour cream, and lemon juice in a food processor. Blend until smooth.
  • Combine dill, chives, and capers in a food processor. Season the mixture and pulse until well combined. Transfer to a small serving bowl and garnish with extra dill.

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