Festive Seafood Sharing Platter

by

Festive Seafood Sharing Platter 1 copyHelp-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.

Serves: 4

Preparation time: 20 minutes, plus chilling

Cooking time: 5 minutes

What You’ll Need:

 

  • 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

What To Do:

  • 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.

For more information please visit www.lurpak.co.uk

Please comment