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Seafood Party Platter with Three Dips ( Gluten Free )

Yum

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Party Season is almost upon us! This make-ahead Seafood Party Platter with three different dips is sure to go down a treat!

Prep Time: 30 mins | Total Time: 30 mins



Ingredients

Platter ingredients:

  • 200 g 7oz shell-on, king prawns (shrimp), heads removed
  • 180 g approx. 2 small ready-poached/steamed salmon fillets, roughly flaked
  • 120 g approx 4 slices smoked salmon
  • 4 radishes thinly sliced
  • 1 ripe avocado sliced in half, de-stoned, flesh scooped out with a spoon and sliced
  • 2 heads of red chicory leaves chopped or torn off
  • 3 sticks celery sliced into finger-length pieces, then each piece sliced length-ways into 3 strips
  • 80 g approx 3 cups mixed baby salad leaves

Avocado dip:

  • 1 ripe avocado
  • 1 garlic clove peeled
  • Pinch of salt and pepper
  • 1 tsp lime juice you can use the Breville juicer accessory for this
  • 2 tbsp mayonnaise
  • 2 tbsp soured cream
  • 2 tbsp grated Grana Padano or Parmesan cheese I used the Breville mill accessory to mill the cheese

Spicy salsa dip:

  • ½ red onion peeled
  • 3 large tomatoes
  • 1 tsp lime juice
  • Small bunch coriander cilantro
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 jalapeno chopped in half
  • 1 garlic clove peeled

Tzatziki dip:

  • ½ large cucumber sliced in half, seeds scooped out with a teaspoon and discarded
  • 1/3 cup plain Greek yogurt
  • 2 cloves garlic peeled
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 tsp dried dill
  • 1/2 tsp white wine vinegar
  • 1/2 tsp caster sugar

Instructions

  1. Start by making the dips.
  2. For the Avocado dip, remove the stem from the top of the avocado. Slice the avocado in half, remove the stone and scoop out the flesh with a spoon. Place in the compact food processor accessory along with the rest of the avocado dip ingredients. Blend until smooth, then spoon out into a small serving bowl.
  3. For the spicy salsa dip, roughly chop the red onion and tomatoes, then place in the compact food processor along with the rest of the salsa dip ingredients. Pulse a few times until everything is combined and you get your preferred texture (I went with a small-chunk texture). Spoon out into a small serving bowl.
  4. For the Tzatziki, place all of the tzatziki ingredients in the compact food processor and pulse until combined. Spoon out into a small serving bowl.
  5. Now arrange all of the platter ingredients on a large plate, tray or serving board. Nestle in the dip bowls, and serve.
  6. Tip – you can make this platter a couple of hours ahead of time: Simply cover and refrigerate until ready to serve. You will need to stir the salsa before serving, as some of the liquid will separate slightly from the pulsed ingredients if left for too long.

Nutritional Information


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