Seafood Salad Platter

This Seafood Salad Platter offers a fresh and colourful mix of textures and flavours. Smoked salmon, crisp vegetables, and rich seafood create a balanced and satisfying dish. It works well for sharing and suits both casual meals and special occasions.

Prep Time 25

Cook Time 10

Total Time 35

Servings People

Ingredients

Main Ingredients:

200 g smoked salmon slices
150 g cream cheese
2 tbsp fresh chives finely chopped
2 large mackerel fillets cooked and deboned

Salad Base:

1 large mixed lettuce selection such as romaine, gem, and baby leaves
200 g cherry tomatoes halved
3 large spring onions sliced
1 medium red bell pepper thinly sliced
½ large cucumber sliced
3 large eggs

Optional Fruit Additions:

1 handful berries or melon slices

Seafood Glass - Choose One or Mix:

100 g crab meat or tuna (drained) or cooked lobster meat

Optional Light Dressing:

3 tbsp olive oil
1 tbsp lemon juice
salt to taste
black pepper to taste

Instructions

Place the eggs into a saucepan and cover them with cold water. Bring to a boil, then simmer for 8–10 minutes. Remove the eggs, cool them under cold water, and peel. Slice into rounds and set aside.
3 large eggs
Wash and dry all salad vegetables thoroughly. Slice the tomatoes, spring onions, red pepper and cucumber as listed. Keep everything separate for easy arrangement.
1 large mixed lettuce selection, 200 g cherry tomatoes, 3 large spring onions, 1 medium red bell pepper, ½ large cucumber
Lay the smoked salmon slices neatly across the centre of a large serving platter. Aim for a slightly overlapping pattern to create a smooth base.
200 g smoked salmon
Spoon small dollops of cream cheese evenly over the salmon. Sprinkle the chopped chives on top to finish this section.
150 g cream cheese, 2 tbsp fresh chives
Arrange the lettuce leaves around the edge of the platter. Use them to form a soft, full border.
Place the prepared vegetables in small grouped sections around the lettuce. Keep colours varied to create visual appeal.
Add the sliced boiled eggs to one section of the platter. Lay them slightly overlapping for a tidy look.
Position the mackerel fillets nearby. Break them into smaller pieces if preferred for easier serving.
2 large mackerel fillets
Add any seasonal fruit to a free section of the platter. Keep portions small so they complement rather than dominate.
1 handful berries
Fill a serving glass with your chosen seafood, such as crab, tuna, or lobster. Place the glass in the centre or slightly off-centre to add height.
100 g crab meat
If using dressing, mix the olive oil, lemon juice, salt and pepper in a small bowl. Drizzle lightly over the salad just before serving or serve it on the side.
3 tbsp olive oil, 1 tbsp lemon juice, salt, black pepper
Serve immediately while fresh. Provide serving spoons so guests can build their own plates.

Equipment

Nutrition