Name: Cold seafood platter with herb yoghurt
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Cold seafood platter with herb yogurt; 4 cooked balmain bugs; 2 kilogram cooked large prawns; 300 gram smoked salmon; lemon wedges, for serving; Herb yoghurt; 1 tablespoon horseradish cream; 1 cup flat-leaf parsley, firmly packed; 1/2 cup fresh basil leaves, firmly packed; 1/2 cup (190g) greek yoghurt; salt and freshly ground black pepper

Cold seafood platter with herb yoghurt

Perfect for those hot summer days by the water, prepare this glorious cold seafood platter for your family and friends. Prawns, salmon and Balmain bugs are wonderful accompanied by a zesty herb yoghurt and a squeeze of lemon.

Ingredients

Cold seafood platter with herb yogurt

4 cooked balmain bugs

2 kilogram cooked large prawns

300 gram smoked salmon

lemon wedges, for serving

Herb yoghurt

1 tablespoon horseradish cream

1 cup flat-leaf parsley, firmly packed

1/2 cup fresh basil leaves, firmly packed

1/2 cup (190g) greek yoghurt

salt and freshly ground black pepper

Method

Cold seafood platter with herb yogurt

1.To make herb yoghurt: Process horseradish cream, herbs and 2 tablespoons of the yoghurt until smooth. Transfer to a small bowl. Stir in the remaining yoghurt. Season to taste with salt and pepper.

2.Using a sharp knife, cut bugs in half lengthways. Remove centre vein from tail.

3.Arrange bugs, prawns and salmon on a large platter with lemon wedges.

4.Serve seafood platter with herb yoghurt.

Recipe can be prepared several hours ahead. Not suitable to freeze or microwave.
Note

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Ingredients

Method

Cold seafood platter with herb yogurt

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