Easy Seafood Platter

taste.com.au

Ree Mac Recipes

12 shucked oysters on pink rock salt, to serve

Taramasalata, to serve

Pastry twists, to serve

Thinly sliced and toasted rye bread, to serve

subheading: Cranberry and dill gravlax:

350g piece skin-on salmon, pin boned

60g (¼ cup) rock salt

170g (½ cup) Coles cranberry sauce

2 Tbsp brown sugar

2 tsp finely grated lemon rind

⅓ cup finely chopped fresh dill

subheading: Barbecued prawns with lemongrass and coconut:

1 lime, rind finely grated, juiced

1 lemongrass stem, bruised, finely chopped

2 garlic cloves, crushed

1 long fresh red chilli, deseeded, finely chopped

⅓ cup fresh coriander leaves, finely chopped

2 tsp brown sugar

80ml (⅓cup) melted coconut oil

1kg peeled cooked prawns, tails intact

subheading: Herb and caper cream:

200g plain quark yoghurt

85g (⅓ cup) sour cream

60ml (¼ cup) fresh lemon juice

2 Tbsp finely chopped fresh dill, plus extra, finely chopped, to serve

2 Tbsp finely chopped fresh chives

2 Tbsp baby capers, finely chopped

Note: Ingredients may have been altered from the original.

Directions at taste.com.au

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