Guy Turland’s Easter Seafood Platter – Australian Special
Guy Turland’s Easter Seafood Platter is a stunning celebration of fresh ocean flavors, perfect for festive gatherings. This vibrant spread typically features an assortment of prawns, oysters, smoked salmon, and other fresh seafood, served with zesty dressings, lemon wedges, and crunchy sides. Known for his coastal Australian flair, Guy Turland brings simplicity and freshness to the table, making this platter as easy to prepare as it is impressive to serve. Whether you’re hosting Easter brunch or a relaxed outdoor feast, this seafood platter is a showstopper that lets the natural flavors shine.
- 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 :
Seafood Choices : Use what’s fresh and available—prawns, oysters, and smoked salmon are the essentials. Lobster or crab adds luxury.
Make-Ahead Tips : You can prep all ingredients ahead and chill. Assemble the platter just before serving.
Customization : Add marinated olives, pickled onions, capers, or aioli for more variety.
Pairing Suggestion : Serve with a crisp white wine like Sauvignon Blanc or a sparkling rosé for a perfect Easter pairing.
