Seacuterie Board with Trio of Dipping Sauces
Perfect for a summer lunch to share, this seafood board is so much more than your average seafood platter. Each element is quick and easy to prepare, and the selection of sauces marries well with each item.
Casual Dining
Seafood
Main Meals
Australian
Other European
American
Ingredients per serve
Oysters with Chili Jam Topping
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Oysters 20.0 n/a
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Asian fried shallots 75.0 g
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Baby coriander leaves 25.0 g
Smoked Mussels
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Mussels 1.0 kg
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Onion 150.0 g
Garfish with Lemon and Fennel
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Fennel bulb, large 1.0 x
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Lemons 3.0 x
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Garfish 10.0 x
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Bay leaves 10.0 x
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Olive oil 150.0 ml
Anchovies with Radish and Citrus Dressing
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Radishes 100.0 g
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White anchovies, marinated, including 50 ml pickling liquid 250.0 g
Char Grilled Chilli Prawns
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Tiger prawns, raw 85.0 g
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Canola oil 50.0 ml
Tuna Tartare
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Tuna steak 350.0 g
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Tomatoes 100.0 g
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Capers 15.0 g
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Green olives 30.0 g
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Flat leaf parsley 10.0 g
Chunky Tomato Cocktail Sauce
Chipotle Lime Aioli
Pickled Ginger Mayo
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Pickled ginger 50.0 g
Preparation
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Oysters with Chili Jam Topping
- Mix 250 g of KNORR Thai Sweet Chilli Jam and KNORR Intense Flavours Citrus Fresh until fully combined.
- Place oysters on a serving plate lined with rock salt. Top with a spoonful of chili jam mixture, some fried shallot and coriander leaves.
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Smoked Mussels
- Scrub mussels and remove beards.
- Heat 500 ml water in a pan with KNORR Intense Flavours Deep Smoke and chopped onion. When mixture comes to the boil, add mussels and cover pan with a tight-fitting lid. Steam for 5 minutes. Remove lid and transfer mussels to a serving bowl, discarding any that are unopened or broken.
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Garfish with Lemon and Fennel
- Slice fennel and lemon thinly and fill the cavities of the garfish along with bay leaves and some cracked black pepper.
- Secure filling in garfish with toothpicks then brush fish with 75 ml oil.
- Char grill for 3-4 minutes on each side turning carefully then serve.
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Anchovies with Radish and Citrus Dressing
- Finely slice radish. Tear anchovies’ fillets into strips and toss with radishes, anchovy pickling liquid and 50 ml oil. Season.
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Char Grilled Chilli Prawns
- Remove shells and heads from prawns, leaving tails on.
- Mix 200 g of KNORR Thai Sweet Chilli Jam with 20 ml of KNORR Intense Flavours Roast Umami and canola oil. Toss with prawns and set aside for 15 minutes.
- Char-grill prawns until golden brown.
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Tuna Tartare
- Dice tuna into 1 cm cubes.
- Seed and dice tomato into 1 cm cubes.
- Mix 5 g of KNORR Thai Lime Powder with 100 ml water and 25 ml olive oil until fully combined.
- Add tomatoes, capers, chopped olives and parsley along with diced tuna. Sit for 5 minutes or until tuna starts to just go opaque. Place into a serving bowl.
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Chunky Tomato Cocktail Sauce
- Mix 100 g of KNORR American Tomato Chilli Relish, 150 g of Hellmann’s Real Mayonnaise and 20 ml of KNORR Intense Flavours Roast Umami until fully combined.
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Chipotle Lime Aioli
- Mix 75 g of KNORR American Chipotle BBQ Sauce, 150 g of Hellmann’s Real Mayonnaise and 5 g of KNORR Thai Lime Powder together until fully combined.
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Pickled Ginger Mayo
- Shred pickled ginger. Mix with 150 g of Hellmann’s Real Mayonnaise and 10 ml of KNORR Intense Flavours Roast Umami until fully combined.
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To Serve
- Serve all the prepared seafood in individual serving bowls arranged on a platter or wooden board with lemon wedges and a trio of sauces in ramekins.
