Scandi seafood sharing board

Name: Scandi seafood sharing board
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 small red onion, finely sliced; 2 unwaxed lemons, zest and juice of 1, 1 in wedges; pinch caster sugar; 165 g pack soft cheese; 140 g roasted garlic aïoli dip; 20 g pack dill, ½ fronds finely chopped; 2 tbsp garlic olive oil; 18 raw shell-on king prawns (about 400g); 500 g pack No.1 Rye & Wheat Dark Sourdough, each slice halved; 100 g packs smoked trout; 180 g pack baby beetroot with horseradish, sliced into wedges; ½ jar caperberries; 275 g jar herring in dill marinade; 50 g pot black caviar

An indulgent breakfast adds magic to any December morning, especially Christmas Day itself. This glorious Scandinavian-inspired board from Waitrose Food editor Lucy Battersby is piled high with seafood favourites, from juicy king prawns and smoked trout to luxurious caviar. Pour a Buck's fizz and let the festivities commence. Tuck into more Christmas brunch recipes. Follow Lucy on Instagram.

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Serves6
CourseBrunch
Prepare20 mins
Cook10 mins
Total time30 mins

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1 small red onion, finely sliced
2 unwaxed lemons, zest and juice of 1, 1 in wedges
pinch caster sugar
165g pack soft cheese
140g roasted garlic aïoli dip
20g pack dill, ½ fronds finely chopped
2 tbsp garlic olive oil
18 raw shell-on king prawns (about 400g)
500g pack No.1 Rye & Wheat Dark Sourdough, each slice halved
2 x 100g packs smoked trout
180g pack baby beetroot with horseradish, sliced into wedges
½ jar caperberries
275g jar herring in dill marinade
50g pot black caviar

Put the onion in a small bowl with the lemon juice, sugar and a pinch of salt. Mix and set aside. Put the soft cheese, aïoli, chopped dill and lemon zest in a separate bowl, whisk together, then season and transfer to a serving bowl.
Just before serving, heat the oil in a large nonstick frying pan over a medium heat. When smoking hot, add the prawns with a pinch of salt and fry for 3-4 minutes each side, until pink, opaque and cooked through. The prawns should be flat against the base of the pan, so work in batches if you need to. Transfer to a plate lined with kitchen paper.
To serve, toast the sourdough. Arrange the prawns, trout and beetroot on a platter, then top with the lemon wedges, drained red onions, caperberries, toast and remaining whole dill fronds scattered over. Put the herrings and caviar in bowls. Bring everything together to the table, along with the soft cheese spread, for guests to help themselves.