Create this delicious and simple seacuterie board, as the centerpiece for any occasion. 


  • Pate

  • 125g  cream cheese, softened

  • 125g creme fraiche or soured cream

  • 1/2 lemon, zested and juiced

  • 2 tsp hot or creamed horseradish sauce

  • 300g cold-smoked salmon

  • 1 tbs chopped dill

  • Quick pickle

  • 1 red onion, sliced

  • 1/3 cup red wine vinegar

  • 1 tsp caster sugar

  • 1 tsp salt

  • Platter

  • Pate (above)

  • Quick pickle (above)

  • 8 slices salmon gravlax (250g)

  • 18 shucked pacific oysters

  • 12 cured white anchovies,

  • 12 cooked tiger prawns,

  • 1 jar caviar or salmon roe,

  • 2 tbs capers

  • Dill, charred bread, lemon wedges and microherbs to serve  


  • 1.

    For the pate, put the cream cheese, creme fraiche, lemon zest, lemon juice and horseradish into bowl the beat until smooth. Add the smoked salmon and the dill, then beat again until combined. Season to taste with salt and pepper.

  • 2.

    For the quick pickle, combine all the ingredients in a bowl, season with pepper and set aside for 10 minutes.

  • 3.

    Place all the items on a platter and garnish with dill and microherbs.


Produced with Sydney Fish Market

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