Festive Seafood Sharing Platter

25 min 4 servings

Lemon and Chive Butter

100g Lurpak® Slightly Salted butter

1 tbsp finely chopped fresh chives

1 tsp finely grated lemon zest

Smoked Mackerel Pate

200g smoked mackerel, skinned

25g Lurpak® Slightly Salted butter, melted

Finely grated zest and juice of 1 small lemon

2 tbsp chopped fresh parsley

3 tbsp Greek yogurt

Freshly ground black pepper

Garlic Butter Prawns

25g Lurpak® butter with Crushed Garlic

For an even more garlic flavour, include 1 large garlic clove, finely sliced

300g raw king or tiger prawns, thawed and patted dry

Lemon thyme, to garnish

200g smoked salmon

Lemon wedges, to serve

Crusty bread, to serve

Festive Seafood Sharing Platter


First, make the Lemon and Chive Butter. Beat the Lurpak® Slightly Salted butter until softened, then mix in the chives and lemon zest. Spoon into a serving pot, then cover and chill until ready to serve.

For the Mackerel Pate, flake the smoked mackerel with a fork, then add the melted Lurpak® Slightly Salted butter. Stir in the lemon zest, lemon juice, parsley and yogurt. Season with black pepper. Cover and chill.

For the Garlic Butter Prawns, melt the Lurpak® with Crushed Garlic butter in a large frying pan. Add the optional extra garlic should you wish, sizzle for a few seconds, then add the prawns. Cook for about 2 minutes, stirring, until the prawns turn pink. Transfer to a serving dish and garnish with chopped fresh thyme.

Arrange the smoked salmon on a platter with the lemon wedges. Sprinkle with black pepper. Slice the bread and serve with the Mackerel Pate and the Lemon and Chive Butter.

Cook’s tip: Be prepared! Make the Mackerel Pate and the Lemon and Chive Butter up to 3 days before you need them.