Seafood Platter- Le Creuset Recipe

A collection of 4 complimentary fish recipes that work perfectly together to form a seafood platter for all to share or made individually for a plated starter for 1. Serve each dish with toasted sourdough and pickles – gherkins and pickled cucumber work perfectly.

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Mackerel Pâté

Makes: 2 to share or 4 individual portions

Preparation time: 5 minutes

INGREDIENTS

200g smoked mackerel

40g mayonnaise

50g crème fraîche

1 lemon

15g dill

Sea salt and cracked black pepper

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METHOD

1. Combine the mackerel, mayonnaise and crème fraîche in a bowl.
2. Grate in the zest of the whole lemon and then half of the juice. Finely chop the dill and stir through. Taste and season accordingly.
3. Spoon into the petite casseroles and cover and place in the fridge until ready to serve.

Cook’s Notes

• Mackerel pâté is delicious served alongside pickled cucumber or gherkins and spread generously on sourdough toast.
• Leftover crème fraîche? Use in both sweet and savoury dishes to create subtle creamy sauces or as an alternative to cream. Use to mellow the spices of a hot curry, add creaminess to risottos and pasta dishes or in a meringue with fruit for a lighter dessert.

Salmon Mousse

Makes: 2 to share or 4 individual portions

Preparation time: 5 minutes

Cooking time: 30 minutes setting time

INGREDIENTS

220g smoked salmon pieces

250g cream cheese

1 teaspoon tabasco, optional

15g dill, roughly chopped

15g chives, roughly chopped

100ml double cream

Pinch of sea salt and cracked black pepper

To serve, lemon zest and herbs

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METHOD

1. Place 200g of the smoked salmon, cream cheese, tabasco (if using) and herbs in a food processor. Pulse until all the ingredients have been finely chopped and come together into a thick pâté
2. In a separate bowl, whisk the double cream into soft peaks. Once whisked, spoon a large table of cream into the salmon mixture and combine well. Then add the all the salmon mixture carefully to the whipped cream and gently fold the two together.
3. Spoon the mixture into the ramekins, smooth the top with a knife, cover and place in the fridge for at least 30 minutes.
4. When ready to serve, top with the remaining salmon and a grating of lemon zest and sprinkling of herbs.

Cook’s Notes

• As you are blitzing up the salmon, there is no need to purchase expensive smoked salmon. Rather, choose packs of salmon pieces for a cost-effective starter.
• Due to the salty nature of smoked salmon, season with salt sparingly.

Sweet chilli & lime prawns

Makes: 2 to share or 4 individual portions

Preparation time: 5 minutes

Cooking time: 30 minutes marinating time

INGREDIENTS

300g cooked king prawns

2 tablespoons sweet chilli sauce

½ lime, zest and juice

Handful of coriander, finely chopped

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METHOD

1. Combine all the ingredients in a bowl. Allow the prawns to marinate in the fridge for at least 30 minutes and the decant into the petite casseroles.
2. Serve with a little extra chopped coriander and lime zest.

Cook’s Notes

• These prawns can also be served warm – simply gently heat in a sauce pan for 4 – 5 minutes stirring occasionally to ensure the prawns do not stick.

Potted Crab

Makes: 2 to share or 4 individual portions

Preparation time: 5 minutes

Chilling time:4 hours

INGREDIENTS

200g white crab meat

100g brown crab meat

½ tablespoon creamed horseradish

½ tablespoon crème fraîche

10g chives, finely chopped

Zest of 1 lime

Sea salt and black pepper, to taste

50g butter

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METHOD

1. Carefully combine all the ingredients, except for the butter, in a bowl. Spoon the crab mixture into the ramekins. Place in the fridge to set for 10 minutes.
2. Melt the butter gently in a small saucepan, skimming off the residue that collects on the top of the butter. Remove the ramekins from the fridge and carefully pour the clarified butter on top of the crab mixture being careful not to disturb the mixture. Return to the fridge to chill for at least 4 hours.
3. Remove from the fridge 15 minutes before serving to soften the butter. Serve with crusty bread or toast.

Cook’s Notes

• To make the process of pouring on the butter easier, place your ramekins on a tray and sit the tray in the fridge. Pour the butter on top of the crab mixture whilst in the fridge so you don’t have to move the ramekins once the melted butter is on top.