Trio of mini sliders (scallop, prawn & hake), monkfish, Loch Duart salmon and prawn skewers, crispy filo prawns and Parma ham-wrapped monkfish.

Preparation: 45 minutes

Cooking: 30 minutes

Serves: 3

Ingredients

  • Mini brioche buns – (all the same or use a variety for visual appeal and extra taste) - 3
  • Hake fillet – in beer batter – plain flour with beer of your choice whisked in till double cream consistency - 40g
  • Scallop medallion – pane though flour, egg and breadcrumbs (panko gives a really crisp finish) - 1
  • Filo prawns - 6 (3 for one of the sliders and 3 for dipping in sweet chilli sauce)
  • Sweet and sour red or pickled red onions - 45g
  • Monkfish tail - 2 long pieces for wrapping in Parma ham and 3-4 cubes threaded onto a water-soaked skewer - 240g
  • Large raw king prawn – fully peeled, deveined and threaded onto a water-soaked skewer - 1
  • Loch Duart salmon fillet – skinned, trimmed and threaded onto a water-soaked skewer - 1
  • Parma ham - 2 slices
  • Harissa paste - 20g
  • Pesto - 20g
  • Sweet chilli sauce - 80g
  • Tartar sauce - 45g
  • Lemon, lime, samphire, fresh herbs – to garnish

Method

Full ingredients

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1. Prepare three styles of mini slider, keeping the fillings simple and punchy and adapt for your guests. Deep fry the hake in the beer batter, the scallop in breadcrumbs and the filo prawns for the slider and the platter at 175C till golden and crisp. Drain on kitchen towel and season with salt.

2. Split the slider buns in half, spoon the tartar sauce on each base, top with the fish items, top these with the pickled onions (this topping could be slaw, rocket leaves, harissa) and add the top to the bun securing with a skewer.

3. Grill the salmon, monk and prawn skewers till well marked and just firm. Top the prawn with harissa, the monk with pesto and drizzle the salmon with lime (these can all interchange to your desired taste).

4. Wrap monkfish portions in Parma ham and roast in a hot oven until the ham is crisp and the monkfish is cooked through.

5. Bring all the items together on a serving platter dressed with samphire, placing the sweet chilli in the middle and the items around this. Finish with lemon, lime & herbs.

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