Seafood grazing platter

Name: Seafood grazing platter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 2 pack Loch Fyne 6 Oysters; 50 g cucumber, finely diced; 1 shallot, finely diced; 75 ml red wine vinegar

An irresistible seafood platter of oysters, prawns and blinis to feed a small crowd.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein

Serves6
CourseBuffet
Prepare25 mins
Cook15 mins
Total time40 mins

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For the oysters with cucumber vinaigrette

2 pack Loch Fyne 6 Oysters
50g cucumber, finely diced
1 shallot, finely diced
75ml red wine vinegar

For the tempura prawns with spicy dipping sauce

2 x 200g packs Tempura Prawns
2 tbsp reduced salt light soy sauce
1 tbsp Cooks' Ingredients Mirin Rice Wine
1 tsp Cooks' Ingredients Chilli & Garlic Sauce

Coriander & lime salmon blinis

162g pack 16 cocktail blinis
1 extra large perfectly ripe avocado, finely chopped
1 lime, juice
¼ x 25g pack coriander, finely chopped
1 pinch ground cumin
100g pack Scottish Mild Oak Smoked Salmon, cut into strips
1 red chilli, finely sliced

Preheat the oven to 190ºC, gas mark 5. Clean and shuck the oysters according to pack instructions. Mix the cucumber, shallot and vinegar with a pinch of salt in a small bowl, then set aside.
Place the prawns on a baking tray and bake for 12 minutes. Meanwhile, mix together the soy sauce, rice wine and chilli and garlic sauce and set aside.
While the prawns are baking, add the blinis to the oven for the last 5 minutes of cooking time. Meanwhile, mix together the avocado, lime juice, coriander, cumin and a pinch of salt in a mixing bowl and lightly crush with a fork to make guacamole. Spoon onto the hot blinis, top with strips of salmon and finish each with a slice of red chilli.
Arrange the oysters, tempura prawns and salmon blinis on a large platter, or on separate plates, with their dipping sauces alongside. Serve immediately.