Seafood platter

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

INGREDIENTS

  • 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.

METHOD

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.

NUTRITION

  • 3710 kjENERGY
  • 33gFAT TOTAL
  • 6gSATURATED FAT
  • 2gFIBRE
  • 133gPROTEIN
  • 13gCARBS (TOTAL)

All nutrition values are per serve