Bloody Mary seafood platter

seafood platter

Serves 20+

  • 1 romaine lettuce, washed

  • 1 radicchio, washed

  • 1 iceberg lettuce, washed

  • 1 red chicory, washed

  • 2 ripe avocados, halved and destoned

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 4-5 slices of bread

  • 400 g cooked peeled prawns, from sustainable sources, ask your fishmonger

  • 90 g sweet brown shrimp, from sustainable sources, ask your fishmonger

  • 240 g quality smoked salmon, from sustainable sources, ask your fishmonger

  • 200 ml tomato passata

  • 2 heaped tablespoons quality mayonnaise, made with free-range eggs

  • 1-2 teaspoons Worcestershire sauce

  • 2 shakes of Tabasco sauce

  • 1 pinch celery salt

  • 2 lemons, 1 cut into wedges

  • 2-3 heaped tablespoons creamed horseradish

  • 1 swig of whisky, brandy or vodka

  • extra virgin olive oil

  • 1 bunch of fresh dill

  • 2 punnets cress

  • 1 heart celery

Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.



Put a griddle pan on a high heat. Peel the skin off the avocados, or use a spoon to scoop out the flesh, then cut into quarters. Dress with olive oil, salt and pepper, then add to the hot griddle pan for around 4 minutes, turning as you go. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.



Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over the smoked salmon. Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts 1cm large, then sprinkle over the board.



Add the passata, mayo, Worcestershire sauce, Tabasco, celery, salt, juice from 1 lemon and the horseradish to a liquidizer along with a splash of whisky, brandy or vodka. Add a pinch of salt and pepper and a lug of extra virgin olive oil then whiz together. Have a taste – it's your job to balance out the flavours and tweak to your liking. You want it to be slightly too pungent so that it's exactly right when you add it to the salad. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over. Remove the yellow celery leaves from the centre of a celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too. Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you're done. Serve any extra sauce in a little bowl on the side.

Nutritional Information

Bloody Mary seafood platter

A real party centre piece

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I love this Bloody Mary and Marie Rose seafood mash-up – it looks and tastes super special
Serves 20+
25m
Super easy
Print this recipe
Method

To me, this shouts special occasion. Christmas is all about being dramatic, so I got my mate down the road to stick two lovely planks of wood together to make a big old board large enough to hold the whole of my epic car crash of a Bloody Mary and Marie Rose seafood extravaganza. It's often the really simple things, done well, that are the most effective, so get creative, make yourself a board and wow your guests with this proper smasher of a dish.

Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.

Put a griddle pan on a high heat. Peel the skin off the avocados, or use a spoon to scoop out the flesh, then cut into quarters. Dress with olive oil, salt and pepper, then add to the hot griddle pan for around 4 minutes, turning as you go. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.

Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over the smoked salmon. Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts 1cm large, then sprinkle over the board.

Add the passata, mayo, Worcestershire sauce, Tabasco, celery, salt, juice from 1 lemon and the horseradish to a liquidizer along with a splash of whisky, brandy or vodka. Add a pinch of salt and pepper and a lug of extra virgin olive oil then whiz together. Have a taste – it's your job to balance out the flavours and tweak to your liking. You want it to be slightly too pungent so that it's exactly right when you add it to the salad. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over. Remove the yellow celery leaves from the centre of a celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too. Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you're done. Serve any extra sauce in a little bowl on the side.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 139
    7%
  • Carbs 5.8g
    2%
  • Sugar 2.4g 3%
  • Fat 7.6g 11%
  • Saturates 1.3g 7%
  • Protein 10.7g 24%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 romaine lettuce, washed

  • 1 radicchio, washed

  • 1 iceberg lettuce, washed

  • 1 red chicory, washed

  • 2 ripe avocados, halved and destoned

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 4-5 slices of bread

  • 400 g cooked peeled prawns, from sustainable sources, ask your fishmonger

  • 90 g sweet brown shrimp, from sustainable sources, ask your fishmonger

  • 240 g quality smoked salmon, from sustainable sources, ask your fishmonger

  • 200 ml tomato passata

  • 2 heaped tablespoons quality mayonnaise, made with free-range eggs

  • 1-2 teaspoons Worcestershire sauce

  • 2 shakes of Tabasco sauce

  • 1 pinch celery salt

  • 2 lemons, 1 cut into wedges

  • 2-3 heaped tablespoons creamed horseradish

  • 1 swig of whisky, brandy or vodka

  • extra virgin olive oil

  • 1 bunch of fresh dill

  • 2 punnets cress

  • 1 heart celery