Guy Turland’s Easter Seafood Platter – Australian Special
Guy Turland’s Easter Seafood Platter is a show-stopping centerpiece that brings together the best of Australian seafood in a vibrant, shareable spread. Featuring herb-crusted BBQ barramundi, chilli-lime salmon skewers, fresh Aussie tiger prawns, and smoked salmon, this platter is both visually stunning and delicious. Paired with homemade flatbread, labneh, and fresh vegetables like mango, avocado, and tomatoes, it’s a celebration of fresh, seasonal ingredients. Whether you’re hosting a family gathering or a casual Easter brunch, this platter is sure to impress your guests.
- Prep Time25 min
- Cook Time10 min
- Total Time35 min
For the Platter:
- 300g cooked tiger prawns, peeled and deveined
- 200g smoked salmon or gravlax
- 12 freshly shucked oysters
- 300g cooked mussels or pipis (optional)
- 200g cooked crab meat or whole blue swimmer crab
- 1-2 cooked lobster tails, sliced (optional for luxe touch)
- Lemon wedges
- Crusty sourdough or rye bread
- Water crackers or lavosh
For the Dressing & Garnishes:
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped dill
- Sea salt and cracked black pepper, to taste
- 1 avocado, sliced
- Cucumber ribbons or rounds
- Fresh herbs: dill, parsley, chives
- Olive oil for drizzling
Make the Dill Lemon Dressing:
In a small bowl, mix mayonnaise, lemon juice, Dijon mustard, chopped dill, salt, and pepper.
Stir until smooth and set aside in the fridge.
Prep the Seafood (if needed):
If using raw mussels or shellfish, steam or boil them for 3-5 minutes until cooked and opened. Discard unopened ones.
Chill cooked seafood before assembling the platter.
Assemble the Platter:
Choose a large serving board or tray and line with parchment paper or lettuce leaves.
Neatly arrange the prawns, smoked salmon, oysters, mussels, and crab or lobster on the tray.
Add lemon wedges, avocado slices, cucumber ribbons, and fresh herbs throughout for color and freshness.
Place the dressing in a small bowl or ramekin and nestle it onto the board.
Add bread slices and crackers to one side or in a separate basket.
Serve:
Serve immediately while seafood is fresh and cold. Drizzle a little olive oil over oysters or smoked salmon for extra shine and flavor.
Recipe Notes :
Barramundi: Opt for wild-caught barramundi for a sustainable choice.
Salmon Skewers: Marinate the salmon for at least 30 minutes to enhance flavor.
Prawns: Peel and devein prawns before grilling for a cleaner presentation.
Flatbread: Serve warm for the best texture and flavor.
Labneh: Add a drizzle of olive oil and a sprinkle of cumin for extra depth.
Vegetables: Use ripe, seasonal produce for the freshest taste.
Serving: Arrange seafood and accompaniments on a large platter for a communal dining experience.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
