Starters & Light meals
Seacuterie board
4
Easy
20 minutes
“You can’t say ‘seacuterie’ without saying the word ‘cute’. This seafood platter includes so many of my favourite Woolies products – trout skin crisps, classic prawn cocktail chips and newish trout pastrami. And you’ll be giddy to know you don’t have to do any cooking at all. Make a larger version for bigger crowds and customise it with whatever fresh bits and bobs you have in the fridge. So good.”- Khanya Mzongwana
Wine/Spirit Pairing
Weltevrede Calcrete Chardonnay
Ingredients
Method
- 1 x 110 g can Woolworths smoked sardines in vegetable oil
- 200 g Woolworths cold-smoked trout pastrami
- 4 Woolworths trout bangers
- 50 g Woolworths trout caviar
- 100 g radishes
- 1 candy-striped beetroot, sliced
- 80 g blueberries
- 2 limes or lemons, cut into wedges
- 25 g Woolworths prawn cocktail chips
- 1 x 35 g pack Woolworths salt and vinegar trout skin crisps
- 100 g tartare sauce
Method
Ingredients
Arrange all the ingredients on a platter.
Find more seafood recipes here.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl
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