Seafood Platter
A fantastic starter for seafood lovers.
Ingredients
- 12 SuperValu Tiger Prawns
- 4 SuperValu Smoked Salmon
- 2 SuperValu Carrots peeled
- 1 SuperValu Cucumber peeled
- 2 SuperValu Celery
- 1 Granny Smith Apple
- 2 SuperValu Eggs yolks only
- 1 tbsp water
- 1 tsp SuperValu Plain Flour
- 1 tbsp SuperValu Cooks Ingredients Wholegrain Mustard
- 4 tsp SuperValu Caster Sugar
- 100 ml SuperValu Cooks Ingredients White Wine Vinegar
- 300 ml Creme Fraiche
- SuperValu Cooks Ingredients Salt and Pepper for seasoning
- 25 g Unsalted Butter
- 1 SuperValu Shallot finely chopped
- 200 g Supervalu Smoked Salmon skinned and diced
- 100 g cold Baked SuperValu Salmon finely chopped
- 100 g Creme Fraiche or Cream Cheese
- 1 tbsp SuperValu Chives finely chopped
- 1 tbsp SuperValu Lemon Juice
- SuperValu Cooks Ingredients Black Pepper freshly ground
- 450 g SuperValu Mussels
- 1 SuperValu Onion roughly chopped
- 1 cloves SuperValu Garlic finely sliced
- SuperValu Lemon Juice
- 1 glass White Wine
- 100 ml SuperValu Cream
- 1 tsp Supervalu Olive Oil
- 1 tbsp SuperValu Parsley chopped
Creamy Mustard Dip
- Prepare the sauce by placing a bowl over a simmering pan of water.
- Add the egg yolk and water and whisk until light a fluffy.
- Add the remaining ingredients and store in the fridge (up to a day or two max).
- Serve with fresh crudités i.e. carrot batons, cucumber batons, celery batons and apple slices.
Salmon Rilette
- Melt the butter in a small pan over a medium heat.
- Add the shallot and allow to cook for 2 – 3 minutes until translucent.
- Allow to cool slightly.
- Pour the butter and shallot mixture into a food processor and add the smoked and baked salmon, pulse lightly until the fish is coarsely chopped (do not overblend or it will become paté-like).
- Using a spatula, remove the salmon mixture from the food processor into a large bowl and add the créme fraiche, chives and lemon juice.
- Season with pepper.
Mussels in a white wine and cream broth
- Firstly wash your mussels in some fresh cold water, debeard and remove any debris.
- Do not use any mussels that do not close when gently tapped.
- Drizzle some olive oil into a large pan and add the onion and garlic.
- Allow to cook for 2 – 3 minutes then add the cleaned and unopened mussels and a splash of white wine to introduce vapour to steam and cook the mussels.
- Allow to cook for approximately 5 – 8 minutes, the mussels are ready when all have opened.
- Do not use any that do not open.
- To finish the dish add the cream and some finely chopped herbs, serve with some lemon wedges and nice crusty bread to mop up the juices.