Name: Seafood platter
Ingredients: 2 cooked lobsters, halved lengthways; 2kg cooked prawns; 500g smoked salmon slices; Crushed ice, to serve; Lime wedges, to serve; 1 cup (300g) whole-egg mayonnaise; 2 tablespoons tomato sauce; 1 tablespoon lemon juice; 2 teaspoons Worcestershire sauce; 1/2 teaspoon Coles Brand Ground Paprika; 1/2 teaspoon ground cumin; 1 ripe avocado, halved, stone removed, peeled; 1 garlic clove, crushed; 1/4 cup (60ml) lime juice; 2 tablespoons olive oil; 1 red capsicum, halved, seeded; 200g punnet mixed medley tomatoes, finely chopped; 1 tablespoon baby capers; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; You will need a food processor for this recipe.

Preparation time: 55 mins
Cooking time: 10 mins
Difficulty: Easy Recipes
Serves: 8 people

Breakfast

mvchamor

February 20, 2016

Seafood platter.

The ultimate summertime favourite. Buy the freshest seafood you can for this simple platter with three dipping options.

Seafood platter

Print Recipe

Ingredients

Scale

2 cooked lobsters, halved lengthways
2kg cooked prawns
500g smoked salmon slices
Crushed ice, to serve
Lime wedges, to serve

Seafood sauce

1 cup (300g) whole-egg mayonnaise
2 tablespoons tomato sauce
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Coles Brand Ground Paprika

Avocado & lime dressing

1/2 teaspoon ground cumin
1 ripe avocado, halved, stone removed, peeled
1 garlic clove, crushed
1/4 cup (60ml) lime juice
2 tablespoons olive oil

Roasted capsicum & caper salsa

1 red capsicum, halved, seeded
200g punnet mixed medley tomatoes, finely chopped
1 tablespoon baby capers
1 tablespoon balsamic vinegar
1 tablespoon olive oil

Equipment

You will need a food processor for this recipe.

Instructions

To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and paprika in a small bowl. Cover with plastic wrap and place in the fridge to chill.
To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
To make capsicum salsa, preheat a grill on medium. Cook the capsicum, skin-side up for 5 mins or until skin chars and blisters. Transfer to a bowl. Cover with plastic wrap. Set aside for 5 mins. Peel skin and finely chop capsicum. Add tomato, capers, vinegar and oil.
Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges.