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Shellfish platter with three dipping sauces
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Serves: 6 - 8
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 tbsp capers
4 tbsp extra virgin olive oil
1 tbsp cider vinegar
*Available from the fish service counter
** Selected stores
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.
Typical values per serving:
Per serving (8)
This recipe was first published in November 2016.