Cold Seafood Plate

On Friday, June 20th, 2014

  • Cooking time: Less than 30 minutes
  • Cuisine: Modern Australian
  • Type: Seafood


Per Serve:

  • 2 king prawns (cooked)
  • 2 Tasmanian mussels, steamed, with tomato salsa
  • 2 slices smoked salmon
  • 2 Sydney rock oysters, natural
  • 2 marinated baby octopus

Tomato Salsa:

  • 1 vine-ripened tomato, diced
  • ¼ yellow and ¼ red capsicum seeded & diced
  • 2 cloves garlic crushed
  • 1/2 small red onion diced
  • extra virgin olive -oil to dress


  • mixed lettuce leaves
  • lemons
  • flat leaf parsley
  • capers
  • red onion thinly sliced

Preparation method

Peel King Prawns (head and tail left on) and remove the vein down the back , then lightly rinse.

Thoroughly clean and scrub fresh Tasmanian Mussels, (ensure beards are removed), then steam in a little white wine in a pan with a tight-fitting lid until open (about 2-3 minutes). Do no over-cook and discard any that do not open.

Cool and serve topped with tomato and capsicum salsa.

Arrange smoked salmon with a few thin slices of red onion and sprinkle of capers.

Serve Sydney rock oysters natural, with lemon to garnish

Baby octopus can be bought freshly marinated at the markets and ready to serve, or you can make a simple marinade from extra-virgin olive oil, fresh herbs, lemon and lime juice and garlic and chilli to taste.

Arrange all seafood decoratively on chilled plates with a few mixed green leaves and garnishes as above.

Tomato Salsa:
Toss all ingredients with enough oil to dress and salt and ground black pepper to taste.

Chef’s Tips:

  • Plates should be chilled ahead of time
  • All seafood should be bought fresh on the day of service and refrigerated until served
  • Do not wash oysters

This dish is part of a three course seafood meal for six.

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