zoom Shellfish platter with three dipping sauces

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    Shellfish platter with three dipping sauces

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    Shellfish platter with three dipping sauces

    • Gluten Free
    • Christmas
    • 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.

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