Charcuterie platter, cheese platter – make way for a fish platter. A great date night dish or for a special occasion or just because… Although everything is served cold it takes a little time prepare so I started in the morning. The platter consists of shrimp marinated in olive oil, lime juice, garlic and cilantro, smoked mackerel with a beetroot horseradish sauce, salmon brushed with a dill dressing and, lastly, scallops topped with guacamole (I cheated and bought the guacamole). I went to the fish counter in my local supermarket so I was able to buy 8 prawns/shrimp, 6 scallops, and a piece of salmon. The smoked mackerel was in the chilled cabinet.
8 shrimp/prawns – medium sized, raw and de-veined
Juice and pulp of 1 lime
1 large clove of garlic – finely grated
1 tbsp. cilantro – finely chopped
3 tbsp. olive oil
Place all ingredients in a plastic ziploc bag and gently massage. Place in fridge and leave for a couple of hours.
Cook in a frying pan for about 5 minutes, turning occasionally, then let cool.
1 store bought smoked mackerel fillet – cut into four pieces
3 medium beetroot – roasted
1 tbsp. horseradish
Cook beetroot wrapped in foil for an hour at 350 degrees F. Let cool and process in food processor with the horseradish ( you will have some leftovers)
1 piece of salmon (enough for 2 people to share)
Juice of 1/2 a lemon
1 tbsp. olive oil
Salt and freshly ground black pepper
Place salmon on a piece of aluminum foil, pour over lemon juice and oil and season.
Make a parcel of the salmon and cook in the oven for 20 minutes at 350 degrees F. then let cool.
1 tbsp Dijon mustard
1 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. dill finely chopped
Place all ingredients in a jar with a screw top lid and shake until emulsified.
6 x large scallops
1 tbsp olive oil
Place oil in frying pan and when sizzling add scallops and brown on both sides. This takes between 10 and 15 minutes and you need to keep an eye on the scallops and turn frequently.
Place on a piece of paper towel and cover also to remove any grease.
Shrimp can be placed on the platter as they are.
Smoked mackerel should be cut into 4 slices with a teaspoonful of beetroot horseradish on top.
Salmon should also be cut into four pieces and brushed with the dill dressing.
Scallops should be topped with a good teaspoonful of guacamole.