Fiona’s easy party platters
I usually base my seafood platter around a side of hot-smoked or overnight-cured salmon served with artisan bread, flat crackers, crème fraîche and plenty of lemon wedges. Quickly sautéed buttery scallops served in the half-shell, and barbecued prawns are also easy additions. Oysters in the halfshell resting on trays of ice ensure that your seafood is served to guests perfectly chilled.
Give your platter some height and interest by standing grissini breadsticks and Italian-style cabanossi in jars with soft piles of Parma ham and South African droewors positioned so they are easy to pick up (see photo over the page). I sliced up a spicy chorizo and added a wedge of Spanish manchego cheese (try it with some damson plum terrine from the dam son collection. co.nz for a great flavour combination). Sliced fruit is an option, too; peaches or melon, when in season, make superb accompaniments to salty, smoky meats.