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
INGREDIENT :
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
120g hot smoked trout
100g full-fat soft cheese
2 tsp capers, drained
1⁄2 tsp Dijon mustard
1 lemon, juiced
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
RECIPE DIRECTION :
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.
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.
