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  1. Inspiring food service recipes for Australia

Seacuterie Board with Trio of Dipping Sauces

Seacuterie Board with Trio of Dipping Sauces – Recipe

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.

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Ingredients per serve

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Oysters with Chilli Jam Topping

Smoked Mussels

Garfish with Lemon and Fennel

  • Fennel bulb, large 1.0 x
  • Lemons 3.0 x
  • Garfish 10.0 x
  • Bay leaves 10.0 x
  • Olive oil 150.0 ml

Anchovies with Radish and Citrus Dressing

  • Radishes 100.0 g
  • White anchovies, marinated, including 50 ml pickling liquid 250.0 g

Char Grilled Chilli Prawns

Tuna Tartare

Chunky Tomato Cocktail Sauce

Chipotle Lime Aioli

Pickled Ginger Mayo

  • Pickled ginger 50.0 g

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.

...

Preparation

  1. Oysters with Chilli Jam Topping

    • Place oysters on a serving plate lined with rock salt. Top with a spoonful of KNORR Thai Sweet Chili Jam and some fried shallot and coriander leaves.

  2. Smoked Mussels

    • Scrub mussels and remove beards.
    • Heat 500 ml water in a pan with KNORR Intense Flavours Deep Smoke and chopped onion. When the mixture comes to a boil, add mussels and cover the pan with a tight-fitting lid. Steam for 5 minutes. Remove the lid and transfer mussels to a serving bowl, discarding any that are unopened or broken.

  3. 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.
    • Chargrill for 3-4 minutes turning carefully on each side, then serve.

  4. Anchovies with Radish and Citrus Dressing

    • Finely slice radish. Tear anchovy fillets into strips and toss with radishes, anchovy pickling liquid and 50 ml oil. Season to taste.

  5. 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. 
    • Chargrill prawns until golden brown.

  6. 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. Let sit for 5 minutes or until tuna starts to just go opaque. Place into a serving bowl.

  7. 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.

  8. 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.

  9. 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.

  10. 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.
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