Shellfish platter with three dipping sauces

  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 10 minutes
  • Total time: 30 minutes, plus cooling

Serves: 6 - 8

Ingredients

2 Waitrose 1 Maine lobster tails*
140g Waitrose 1 Scottish smoked salmon tsar fillet
2x Seafood & Eat It dressed crabs
200g pack Waitrose 1 Madagascan crevettes**
1 lemon, cut into wedges

For the lemon mayonnaise:

1 egg yolk
1 tsp dijon mustard
pinch cayenne pepper
1 small lemon, zest and juice
1⁄2 tsp sea salt
100ml light olive oil
75ml cold-pressed rapeseed oil
white pepper, to season

For the sriracha cocktail sauce: 

100g sriracha sauce
100g tomato ketchup
3 tbsp grated horseradish
2 tbsp lemon juice
few drops Worcestershire sauce and Tabasco, to taste

For the parsley caper relish:

50g flat leaf parsley
1 shallot
1 tbsp capers
4 tbsp extra virgin olive oil
1 tbsp cider vinegar

*Available from the fish service counter 
** Selected stores 

Method

1. For the mayonnaise, whizz the egg yolk, mustard, cayenne, lemon juice and salt in the small bowl of a food processor. With the motor running, slowly drizzle in both oils. Season with white pepper, add 1 tbsp warm water and whizz again until smooth. Stir through the lemon zest and chill until ready to serve.

2. For the sriracha cocktail sauce, mix all the ingredients together; chill until ready to serve. For the relish, finely chop the parsley, shallot and capers. Mix with the oil and vinegar; chill until ready to serve.

3. Bring a large pan of salted water to the boil. Add the lobster tails and simmer for 6 minutes, until cooked through. Remove and leave to cool completely, then halve lengthways.

4. Slice the salmon and arrange on a plate. Fill a large platter with crushed ice and arrange the seafood over the top. Scatter with the lemon wedges and serve with the sauces and rye bread, if liked.