Go Back
Print
Photograph of Fish Grazing Platter with Yorkshire Puddings

Fish Grazing Platter with Yorkshire Puddings

This Fish Grazing Platter is an intoxicating and delicious mix of fish, shellfish, pâté, avocado, vegetables, crackers, breads and Yorkshire Puddings.

Course Any time of the day!, brunch, Light meal, light supper, Lunch, Nibbles, Supper
Keyword Bread, crackers, dried fruit, fish, fish pâté, mixed vegetables, Shellfish, Yorkshire Pudding
Servings 4
Author Susan

Ingredients

Use your choice of ingredients – this is just a guide. I used –

  • 150g slices of smoked salmon with capers and sliced onion
  • a small pot of sour cream or cream cheese
  • Smoked Mackerel Pâté homemade or shop bought – served in a jar
  • (Or you could use Smoked Salmon Dip with Horseradish, Lemon and Dill or your pâté of choice.)
  • 250g king prawns with prawn cocktail sauce, homemade or shop bought - served in a jar (See Recipe Notes)
  • 2 fillets of freshly cooked hot smoked salmon fillets
  • lemon wedges
  • crackers
  • fresh sliced bread
  • vegetables such as sliced cucumber, sliced avocado, halved cherry tomatoes, sliced radish, trimmed spring onions
  • lettuce leaves and fresh herbs – I used parsley and dill
  • freshly cooked homemade or shop bought small Yorkshire Puddings, or you could use blinis.

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Place the larger items on the platter first. I was using a wooden platter. To avoid any fats/oils being absorbed, you may wish to line it with some baking parchment. This is optional. To start with I added the:

    - slices of smoked salmon with capers and sliced onion

    - a small pot of sour cream or cream cheese

    - Smoked Mackerel Pâté – served in a jar

    - (Or you could use Smoked Salmon Dip with Horseradish, Lemon and Dill or your pâté of choice.)

    - king prawns in prawn cocktail sauce, homemade or shop bought - served in a jar

    - 2 fillets of freshly cooked hot smoked salmon fillets

    - lemon wedges

    - crackers

    - fresh sliced bread

    - vegetables such as sliced cucumber, sliced avocado, halved cherry tomatoes, sliced radish, trimmed spring onions

    - fill spaces with lettuce leaves and fresh herbs – I used parsley and dill

    - fill the centre with freshly cooked Yorkshire Puddings, or you could use blinis.

Recipe Notes

Equipment:

  • chopping board and knife
  • kitchen scales and measuring spoons
  • large platter
  • collection of small bowls/jars
  • serving knives and spoons

Prawns in Prawn Cocktail sauce/Mare Rose Sauce:

I used 250g cooked king prawns mixed with 4 tablespoons sauce. 

When do you serve Grazing Platters?

Grazing Platters can be served as aperitivo, as a starter or main course or even after the meal, to finish up. As the name suggests, whenever you serve it, the idea is to spend time grazing, enjoying all the different choices over a period of time. In fact they are an ideal meal for New Year’s Eve if you are planning on staying up to see in 2022!

What to put on a Fish Grazing Platter:

Grazing Platters can include:

  • a combination of cooked and uncooked fish
  • a selection of different shellfish
  • some fish pâté

Common additional features alongside can include:

  • fresh and/or cooked vegetables such as lettuce, avocado, cucumber, radish, cherry tomatoes
  • lemon wedges
  • sauces such as seafood sauce, mayonnaise, sour cream, cream cheese
  • crackers and breads
  • Yorkshire Puddings, or you could replace these with homemade or shop-bought blinis

Tips on assembling a Fish Grazing Platter:

As everybody should help themselves, the food is intended to be finger food or food which can be easily cut or sliced; it is important to remember this when deciding what to serve. A few tips to remember:

  1. Ideally use a platter which is built up a little on the edges. If you don’t have one, this is not a problem but be very careful when moving it!
  2. Make sure the food is easy to remove from the board. For example:
    1. separate slices of meat and fold them so they can be removed easily.
    2. slice fruit and vegetables into bite size pieces. You can still pile them together on the tray but small pieces are easier to remove without leaving the platter in a muddle.
    3. if food needs to be sliced or cut into pieces, provide knives or spoons to do this
    4. serve food that is likely to be a bit messy in a dish or jar on the platter – such as fish/shellfish in a sauce or oils or some pâté. This will also prevent flavours and food getting on to other food and ruining it – such as making crackers soggy.
    5. equally, you may wish to put any food with particularly strong flavours in a separate bowl.
  3. Put foods which are good to eat together, next to each other. For example, I put lemon slices next to the smoked salmon and so on. I also interspersed the crackers and bread around the board placing them next to the food, they work the best with.
  4. Place large items on the platter first, saving the smallest items to last. These can then be used to fill the gaps. Small bunches of fresh herbs can also be used to fill in any gaps and add colour. Grazing platters are typically served absolutely brimming with a delicious selection of food.