Maldon oysters with a trio of festive toppings, beetroot, orange & dill gravadlax, caramel, cinnamon, ginger and nutmeg smoked salmon, Argentinian prawns with Bloody Mary dressing, hot smoked trout pâté & mini lobster rolls.

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 3

Ingredients

  • Maldon oysters – shucked, loosened and cleaned (served with three festive toppings: raspberry & chive, cucumber & orange, and lemon sorbet & caviar) - 3
  • Beetroot, orange & dill gravadlax - 80g
  • Caramel, cinnamon, ginger and nutmeg smoked salmon - 80g
  • Argentinian prawns - cooked, head and small end tail left on, rest of shell removed - 3
  • Bloody Mary - 30ml
  • Hot smoked trout pâté - with crackers - 100g
  • Mini brioche hot dog rolls - 3
  • Cooked lobster meat - 90g
  • Mary rose sauce - 30g
  • Shredded baby gem lettuce - 10g
  • Cayenne pepper & chervil to garnish
  • Samphire & lemon / lime wedges

Method

Full ingredients

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1. Mix the lobster meat with the Mary rose sauce. ¾ split the hot dog rolls and place the shredded lettuce at the bottom of the rolls. Top the lettuce with the lobster meat and garnish with cayenne pepper & chervil.

2. Dress the cooked prawns in the bloody Mary (add extra to a pipette for theatre).

3. Lay some samphire on the serving plate as decoration but as a base for the oysters too.

4. Place the pate in a serving dish and place in the center of the serving plate topped with the crackers.

5. Place the oysters on the platter and add the trio of festive toppings.

6. Arrange all elements generously around the pate bowl adding lemon or lime wedges and additional herbs / festive garnishes.

 

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