Celebrate Christmas in style with a beautiful fresh Seafood Platter! With oysters, king prawns, smoked salmon, served with Romesco seafood sauce, prosciutto, breadcrumbs and chilli mango salsa, this one will be a hit with all your family and friends.

Seafood Platter

Serves – 8
Prep Time – 90 mins
Cook Time – 50 mins

Ingredients –

24 Sydney rock oysters
200g smoked salmon slices
2kg cooked king prawns
Aioli, to serve
Lemon wedges, to serve
Romesco seafood sauce (makes 1½ cups) –
2 large red capsicums
⅓ cup chopped cornichons
2 Tbsp capers, drained
½ tsp lemon juice
½ tsp smoked paprika
⅓ cup aioli
2 Tbsp toasted slivered almonds
Prosciutto sourdough crumbs (makes 1½ cups) –
¼ cup olive oil
1 Tbsp Dijon mustard
1 clove garlic, crushed
2 tsp thyme leaves
3 slices sourdough, torn
6 thin slices prosciutto
¼ tsp chilli flakes
Chilli mango salsa (makes 2 cups) –
2 firm ripe mangoes (400g each), finely chopped
½ small red onion, finely chopped
2 medium red chillies, seeded, finely chopped
2 small cloves garlic, crushed
2 tsp finely grated fresh ginger
1 Tbsp fish sauce
2 Tbsp lime juice
¼ cup finely chopped coriander leaves



  1. To make seafood sauce, preheat oven to 200°C fan-forced (220°C conventional). Put capsicum on an oven tray. Cook for 25 minutes, or until blistered. Cover with plastic wrap. Cool. Peel. In a food processor, process capsicum, cornichons, capers, juice and paprika until smooth. Cover and refrigerate. Just before serving, set aside 1/4 cup and add aioli to the remaining puree. Spoon into a serving bowl. Top with reserved puree and almonds.
  2. To make prosciutto crumbs, reduce the oven to 180°C fan-forced (200°C conventional). Combine oil, mustard, garlic and thyme in a small bowl. Line 2 oven trays with baking paper. Put sourdough on 1 tray, spoon over oil mixture and toss to coat. Cook for 20-25 minutes, turning once, or until golden and crisp. Cool. Put prosciutto on another tray in a single layer. Cook at the same time for 15 minutes, or until crisp. Cool. In a food processor, pulse bread, prosciutto and chilli into a coarse crumb. Store in an airtight container until needed.
  3. To make salsa, combine all ingredients except coriander in a bowl. Refrigerate, covered, for up to 4 hours. Stir in coriander just before serving.
  4. Arrange seafood on a platter. Top oysters with aioli and prosciutto crumbs. Serve with seafood sauce, mango salsa and lemon wedges.

Source – Better Homes & Gardens – bhg.com.au