Cold Seafood Plate with Flavour Pearls
Our Cold Seafood Plate with Flavour Pearls is my ideal easy meal. Brilliant for Good Friday or Christmas entertaining where seafood feasting is often on the cards. A light and fresh dish that looks fantastic and is easy to adapt to what you enjoy and what is available at the time. The main components of the dish can be ready well ahead of time, just requiring last minute plating up. Our serve is a generous single portion but you could certainly scale it up for a larger share platter.
It is also easy enough to make a non-seafood version too, just swap the seafood out with what works for you – sliced smoked Chicken, devilled eggs, dips, cheese, grilled vegetables, sliced cold meats – rare beef, ham, salami, you get the idea.
There are 3 main components to this dish with their own accompaniments. Read on…
Baked Salmon with Lemon & Black Pepper Flavour Pearls, Capers and Shallot
- Salmon portions – allow 1/2 piece per plate (skin on is fine)
- Baking Paper
- Olive Oil
- Shallot (or Spanish Onion) – finely sliced
- Capers – drained
- Salt & Black Pepper
- Lemon & Black Pepper Flavour Pearls
Set your oven to 180c. Place a piece of baking paper onto a tray. Set the Salmon portions onto the paper, skin side down (if they have skin that is). Drizzle with a little Olive oil and season well. Bake until almost cooked. 5 or so minutes. Set aside to cool.
*Can be refrigerated at this point for use later or even the following day*
To serve simply break apart the cooled cooked Salmon with your fingers into large ‘shards’. Pop them on the serving plate and top with the finely sliced Shallots, Capers and a spoonful of Lemon & Black Pepper Flavour Pearls
Oysters with Shallot & White Balsamic Flavour Pearls, petite sandwiches
- Oysters – 3 each
- Shallot & White Balsamic Flavour Pearls
- White Bread – super fresh please (or freshly frozen – easy to work with then)
- Butter – soft enough to spread without tearing the bread!
- Parsley – wash and chop fairly finely
Generously butter your fresh bread and stick together to make a butter sandwich. With a sharp bread knife remove the crusts and cut into 4 pieces – we made old school points but squares or fingers would be great too. Dip the cut edges in your chopped Parsley. Put in an airtight container if you are serving a little later. No one likes dry bread!
Simply spoon some Shallot & White Balsamic Pearls on to your Oysters when ready to serve and add your petite sandwiches to the plate too.
We have a whole page on different Oyster toppings with Flavour Pearls if you’d like to try a different flavour. Take a peek HERE
Not everyone enjoys Oysters so feel free to swap them for something else. A couple of baked Scallops on the half-shell or even some delicious pickled Mussels or Octopus.
Prawns with Sriracha Mayonnaise
- Prawns – cooked and peeled
- Mayonnaise – around 2 generous tablespoons per person of your favourite
- Sriracha – feel free to use whatever chilli you enjoy or even go for traditional Cocktail Sauce
The biggest job here is to clean the Prawns. These Prawns were delicious! Sweet and salty perfection. I am a HUGE Prawn fan so was quite generous on our platter. Then I simply added a giant squirt of Sriracha into the Mayo with a little salt & pepper. Traditional Cocktail sauce would be delicious too.
Just pop the prepared Mayo into a small dish and add the peeled Prawns when its time to serve.
We built our plate on a bed of mixed leaves and added some Asparagus and Lemon. If you wish to make it a little fuller just pop on a few Cherry Tomatoes, baby Cucumbers and sliced Radish to reduce the need for additional sides on the table.
Now pop the cork on the bubbly and enjoy your delicious feast.
Until next time
Enjoy…From the Peninsula Larder Team
“Seafood can’t solve everything but it’s a good start.”
**If you’d prefer a different flavour…take a peek at our other flavours, just click HERE There are plenty of others to choose from
7 years ago 2 chefs started cooking up a business idea and Flavour Pearls were created.
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