The BBC Good Food logo
A large festive seafood sharing platter

Festive seafood sharing platter

A star rating of 5 out of 5.1 ratingRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 8 - 10

Spend less time cooking on Christmas Day with this simple yet luxurious starter. It requires almost no hands-on time and uses shop-bought elements for ease

Nutrition: Per serving (10)


  • 100g gravadlax, or use 200g smoked salmon
  • 100g smoked salmon
  • 150g cooked prawns, shells on
  • crackers, sliced sourdough, sliced rye bread or shop-bought blinis, lemon wedges and caperberries, to serve

For the hot smoked trout pâté

  • 120g hot smoked trout
  • 100g full-fat soft cheese
  • 2 tsp capers, drained
  • 1⁄2 tsp Dijon mustard
  • 1 lemon, juiced

For the red onion & dill prawns

  • 100ml soured cream
  • 1 tbsp mayonnaise
  • 1⁄2 small red onion, finely chopped
  • 1 tbsp chopped dill, plus extra to serve
  • 1⁄2 lemon, juiced
  • 1 tsp hot sauce
  • 250g cooked prawns, shelled


  • STEP 1

    For the pâté, blitz the trout, soft cheese, capers and mustard in a food processor, then season with salt, pepper and the lemon juice. Will keep covered in the fridge for up to two days. For the prawns, mix the soured cream, mayo, red onion, dill, lemon juice and hot sauce in a bowl, then toss in the prawns to coat. Will keep covered in the fridge for a day.

  • STEP 2

    Spoon the pâté into a small bowl and the prawns into another. Place these on a large platter with the gravadlax, smoked salmon, whole prawns, crackers, bread, blinis, lemon wedges and caperberries. Sprinkle over dill fronds, then serve.

Recipe from Good Food magazine, November 2021

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating

Sponsored content