Help-yourself to this inspired festive starter or buffet idea - featuring 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
Preparation 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 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 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 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.
Recipe courtesy of Lurpak
Tagged in Recipes