Festive Seafood Sharing Platter

• gravlax100g g

  or use 200g smoked salmon

• smoked salmon↗100g g
• shrimp↗150g cooked g

  cooked, with shells

• crackers↗

  sourdough rye bread, or ready blinis, lemon wedges and caper berries for serving

• trout↗120g hot smoked g

  hot smoked

• soft cheese with full fat↗100g g
• capers↗2 tsp tsp

  drained

• Dijon mustard↗1⁄2 tsp tsp
• lemon↗1

  juiced

• sour cream↗100ml ml
• mayonnaise↗1 tbsp tbsp
• red onion↗1⁄2 small

  finely sliced

• dill↗1 tbsp chopped tbsp

  chopped, plus extra for serving

• lemon↗1⁄2

  juiced

• hot sauce↗1 tsp tsp
• креветки↗250g cooked

  очищені

Step-by-step instructions

1. 1

   For the pâté, quickly pulse the trout, soft cheese, capers and mustard in a food processor, then season with salt, pepper and lemon juice. Store covered in the refrigerator for up to two days. For the shrimp, mix sour cream, mayonnaise, red onion, dill, lemon juice and hot sauce in a bowl, then add the shrimp to coat them. Store covered in the refrigerator for one day.

2. 2

   Place the pâté in a small bowl and the shrimp in another. Arrange them on a large platter together with gravlax, smoked salmon, whole shrimp, crackers, bread, blinis, lemon wedges and caper berries. Sprinkle with dill sprigs and serve.