Fish in the Family’s Christmas Sea-Cuterie Wreath with Sardine Pâté
Serves
4-6
Preparation
45
minutesIngredients
- Sardine pâté
2 2 u0007x 120g cans sardines in olive oil
150 g 150 spreadable cream cheese
1/2 1/2 small shallot, diced
1 tsp 1 chopped parsley
1 tsp 1 chopped chives
1 tsp 1 capers
Juice of ½ lemon
- Salmon finger sandwiches
8 8 u0007slices white sandwich bread
200 g 200 spreadable cream cheese
200 g 200 smoked salmon
3 Tbsp 3 finely chopped chives
- Lobster vol-au-vents
1 1 u0007cooked WA rock lobster
1/4 cup 1/4 whole-egg mayonnaise
1 Tbsp 1 finely chopped dill
2 Tbsp 2 lemon juice
Zest of ½ lemon
4 4 vol-au-vent cases
- To assemble
20 20 cooked tiger prawns
1 1 u0007lemon, cut into wedges
12 12 Pacific or Sydney rock oysters
1/2 1/2 baguette, sliced
Method
- To make sardine pâté, drain most of the oil from sardines. Place sardines and remaining oil in a small food processor with cream cheese, shallot, parsley, chives, capers and lemon juice. Process until semi-smooth, then transfer to two ramekins or small jars.
- For salmon sandwiches, spread four slices of bread with cream cheese. Sprinkle with chives and top with two layers of smoked salmon. Cover with remaining bread, remove crusts and cut each sandwich into three even rectangles.
- For lobster vol-au-vents, remove meat from lobster tail and roughly chop, reserving shell for presentation. Combine lobster meat with mayonnaise, dill, lemon juice and zest. Divide between vol-au-vent cases.
- To assemble, arrange prawns on a plate with lemon wedges and position in the centre of a large serving board.
- Arrange reserved lobster shell, oysters, vol-au-vents, salmon sandwiches, sardine pâté and baguette slices around the prawns to form a festive wreath.
Notes
- *CHEF’S TIP: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils, or look for fresh arils in the cut fruit fridge.
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