Mary Berry’s Fabulous Fish Sharing Platter
Mary Berry's sharing platter is perfect for entertaining during the festive season. It includes prawns, smoked salmon and quails eggs with wedges of lettuce, rye bread and a fresh lemony dressing.
Introduction
For lunch or supper, this is such a treat. So simple and all about the presentation. Smoked trout will be just as delicious as smoked salmon, if you would prefer. Leaving the shell on some of the quail eggs looks really pretty.
Ingredients
| 150g (5oz) | cooked tiger or king prawns |
| 12 | quail eggs, hard boiled and 6 peeled and 6 half-peeled |
| 1 tsp | celery salt |
| 2 | Little Gem lettuces, cut into wedges |
| 150g (5oz) | hot-smoked salmon fillet, broken into pieces |
| 200g (7oz) | smoked salmon slices |
| 1 jar | dill pickle |
| 1 large | lemon, sliced into 6 wedges |
| 1 tbsp | freshly snipped chives |
| 4–6 slices | rye bread, to serve |
| For the lemon chive dressing: | |
|---|---|
| 6 tbsp | mayonnaise |
| 4 tbsp | crème fraîche |
| juice of ½ large lemon | |
| 1 tbsp | freshly snipped chives |
| 1 tbsp | hot horseradish sauce |
Method
To make the lemon chive dressing, measure all the ingredients into a small bowl. Mix well and season with salt and freshly ground black pepper. Set aside 3 tablespoons, then add the king prawns to the bowl with the remaining dressing and mix well.
Place two small serving bowls onto a wooden board. Put the prawns in one bowl and the quail eggs in another. Sprinkle the eggs with the celery salt.
Arrange the Little Gem wedges on the board. Place the hot-smoked salmon and smoked salmon slices around the bowls, and put the jar of pickle on the board. Place the lemon wedges by the salmon and scatter the chives on top.
Drizzle the reserved lemon and chive dressing over the lettuce wedges just before serving, with the slices of rye bread on the side.
Mary’s Tips: Dressing can be made up to 3 days ahead. Assemble up to 3 hours ahead and keep chilled. Not suitable for freezing.
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