Name: Seafood platter
Prep time: 90 min
Cook time: 50 min
Total time: 140 min
Yield: 8
Ingredients: 24 Sydney rock oysters; 200g smoked salmon slices; 2kg cooked king prawns; Aioli, to serve; Lemon wedges, to serve; Romesco seafood sauce (makes 1½ cups); 2 large red capsicums; ⅓ cup chopped cornichons; 2 Tbsp capers, drained; ½ tsp lemon juice; ½ tsp smoked paprika; ⅓ cup aioli; 2 Tbsp toasted slivered almonds; Prosciutto sourdough crumbs (makes 1½ cups); ¼ cup olive oil; 1 Tbsp Dijon mustard; 1 clove garlic, crushed; 2 tsp thyme leaves; 3 slices sourdough, torn; 6 thin slices prosciutto; ¼ tsp chilli flakes; Chilli mango salsa (makes 2 cups); 2 firm ripe mangoes (400g each), finely chopped; ½ small red onion, finely chopped; 2 medium red chillies, seeded, finely chopped; 2 small cloves garlic, crushed; 2 tsp finely grated fresh ginger; 1 Tbsp fish sauce; 2 Tbsp lime juice; ¼ cup finely chopped coriander leaves

Celebrate in style with oysters, king prawns and smoked salmon served with your own Romesco seafood sauce, prosciutto, breadcrumbs and chilli mango salsa.

After more seafood recipes for Christmas?

Ingredients

24 Sydney rock oysters

200g smoked salmon slices

2kg cooked king prawns

Aioli, to serve

Lemon wedges, to serve

Romesco seafood sauce (makes 1½ cups)

2 large red capsicums

⅓ cup chopped cornichons

2 Tbsp capers, drained

½ tsp lemon juice

½ tsp smoked paprika

⅓ cup aioli

2 Tbsp toasted slivered almonds

Prosciutto sourdough crumbs (makes 1½ cups)

¼ cup olive oil

1 Tbsp Dijon mustard

1 clove garlic, crushed

2 tsp thyme leaves

3 slices sourdough, torn

6 thin slices prosciutto

¼ tsp chilli flakes

Chilli mango salsa (makes 2 cups)

2 firm ripe mangoes (400g each), finely chopped

½ small red onion, finely chopped

2 medium red chillies, seeded, finely chopped

2 small cloves garlic, crushed

2 tsp finely grated fresh ginger

1 Tbsp fish sauce

2 Tbsp lime juice

¼ cup finely chopped coriander leaves

Method

To make seafood sauce, preheat oven to 200°C fan-forced (220°C conventional). Put capsicum on an oven tray. Cook for 25 minutes, or until blistered. Cover with plastic wrap. Cool. Peel. In a food processor, process capsicum, cornichons, capers, juice and paprika until smooth. Cover and refrigerate. Just before serving, set aside 1/4 cup and add aioli to remaining puree. Spoon into a serving bowl. Top with reserved puree and almonds.

To make prosciutto crumbs, reduce oven to 180°C fan-forced (200°C conventional). Combine oil, mustard, garlic and thyme in a small bowl. Line 2 oven trays with baking paper. Put sourdough on 1 tray, spoon over oil mixture and toss to coat. Cook for 20-25 minutes, turning once, or until golden and crisp. Cool. Put prosciutto on other tray in a single layer. Cook at same time for 15 minutes, or until crisp. Cool. In a food processor, pulse bread, prosciutto and chilli into a coarse crumb. Store in an airtight container until needed.

To make salsa, combine all ingredients except coriander in a bowl. Refrigerate, covered, for up to 4 hours. Stir in coriander just before serving.

Arrange seafood on a platter. Top oysters with aioli and prosciutto crumbs. Serve with seafood sauce, mango salsa and lemon wedges.

You may also like

Fast Ed’s Crayfish Rolls

Crispy baby calamari with spiced carrot tzatziki

Pasta salad with prawns and garden greens

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Related

Related stories