Christmas Sharing Starters
Prawn Cocktail Bites, Dingle Infused Smoked Salmon, Dill and Black Pepper Salmon with Crème Fraiche Dip, Spanish Charcuterie Board with Gubbeen Cheese.
Chef Gareth Mullins
Chef Gareth Mullins
Recipe - SuperValu Online
Christmas Sharing Starters
Prep Time40 Minutes
Servings4
Cook Time45 Minutes
0Ingredients
400g Signature Tastes wild atlantic prawns (prawn cocktail bites)
1 Cucumber (prawn cocktail bites)
12 Signature Taste piccolo cherry vine tomatoes (prawn cocktail bites)
2 Heads baby gem lettuce (prawn cocktail bites)
2 Lemons (1 for prawn cocktail bites, 1 for smoked salmon sharing board)
20ml Brandy (prawn cocktail bites)
2 tbsp SuperValu mayonnaise (prawn cocktail bites)
200ml Crème fraiche (2tbsp for prawn cocktail bites, remainder for smoked salmon sharing board)
1tbsp SuperValu tomato ketchup (prawn cocktail bites)
Zest of 1 lemon (smoked salmon sharing board)
Cracked black pepper (smoked salmon sharing board)
Salt (prawn cocktail bites, smoked salmon sharing board)
Fresh Dill (for garnish, prawn cocktail bites)
SuperValu Signature Tastes Dingle infused smoked salmon (smoked salmon sharing board)
SuperValu Signature Tastes dill & black pepper smoked salmon (smoked salmon sharing board)
Signature Tastes Sean’s authentic brown soda bread mix (smoked salmon sharing board)
2 packets Signature Tastes Spanish charcuterie (Spanish charcuterie board)
2 wedges Signature Tastes gubbeen cheese (Spanish charcuterie board)
2 packets Tim’s table Lavosh crackers (Spanish charcuterie board)
1 jar Cocktail gherkins (Spanish charcuterie board)
1 jar Sundried tomatoes (Spanish charcuterie board)
Fresh rosemary or thyme (for decoration, Spanish charcuterie board)
Directions
- Prawn Cocktail Bites:
- Prepare the Prawns: Boil a small pan of water with the juice of 1 lemon. Add prawns, turn off heat, and leave for 2 minutes. Strain and let cool.
- Marie Rose Sauce: Mix mayonnaise, crème fraiche, ketchup, brandy, lemon juice, salt, and pepper.
- Salad Garnish: Peel, deseed, and dice the cucumber. Quarter cherry tomatoes. Separate baby gem leaves.
- Assemble: Place baby gem leaves in serving glasses, add tomatoes and cucumbers, top with prawns, and spoon Marie Rose sauce over. Garnish with fresh dill.
- Smoked Salmon Sharing Board:
- Crème Fraiche Dip: Mix crème fraiche, lemon zest, black pepper, and salt.
- Prepare the Bread: Follow the instructions on the brown bread packet.
- Assemble the Board: Arrange smoked salmon on a board, accompanied by lemon wedges, crème fraiche dip, and slices of brown bread.
- Spanish Charcuterie Board:
- Arrange Gubbeen cheese slices, charcuterie, crackers, gherkins, and sundried tomatoes on a platter.
- Garnish with sprigs of fresh rosemary or thyme for a finishing touch.
40 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Recipe
- Prawn Cocktail Bites:
- Prepare the Prawns: Boil a small pan of water with the juice of 1 lemon. Add prawns, turn off heat, and leave for 2 minutes. Strain and let cool.
- Marie Rose Sauce: Mix mayonnaise, crème fraiche, ketchup, brandy, lemon juice, salt, and pepper.
- Salad Garnish: Peel, deseed, and dice the cucumber. Quarter cherry tomatoes. Separate baby gem leaves.
- Assemble: Place baby gem leaves in serving glasses, add tomatoes and cucumbers, top with prawns, and spoon Marie Rose sauce over. Garnish with fresh dill.
- Smoked Salmon Sharing Board:
- Crème Fraiche Dip: Mix crème fraiche, lemon zest, black pepper, and salt.
- Prepare the Bread: Follow the instructions on the brown bread packet.
- Assemble the Board: Arrange smoked salmon on a board, accompanied by lemon wedges, crème fraiche dip, and slices of brown bread.
- Spanish Charcuterie Board:
- Arrange Gubbeen cheese slices, charcuterie, crackers, gherkins, and sundried tomatoes on a platter.
- Garnish with sprigs of fresh rosemary or thyme for a finishing touch.
