Waikato Times

Recipe of the week

- Fresh seafood served with tasty condiments makes a great summer starter. Have some finger bowls of warm water handy. cup sea salt 1 tsp cracked pepper 1 tsp dried dill 1 tsp finely grated lemon zest Mix all ingredient­s together. Store in a sealed jar

Seafood Platter with Three Accompanim­ents

❚ A selection of fresh seafood, eg cold smoked salmon or other smoked fish, cooked prawns in the shell or prawn cutlets, oysters in the half shell, crayfish, cooked mussels in the half shell or marinated mussels

❚ Lemon and lime wedges for squeezing

❚ Bread (optional)

Lemon pepper sea salt: ❚ 1⁄4

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❚ Shallot & sherry vinaigrett­e:

❚ 2 medium shallots, finely chopped

❚ 2 tbsp olive oil

❚ 2 tbsp sherry or cider vinegar

❚ 1 tbsp fresh chopped parsley

Lemon, herb & garlic mayonnaise:

❚ 1 cup thick, creamy mayonnaise, eg Best Foods

❚ 1 clove garlic, finely chopped

❚ 1 tbsp chopped capers

❚ 1 lemon, juice and finely grated zest

❚ 1 tsp fresh chopped dill

Lemon pepper sea salt:

Vinaigrett­e: Place all ingredient­s in a jar, season with salt and pepper and shake well. (If making ahead, add parsley near serving.)

Mayonnaise: Place all ingredient­s in a bowl, season with salt and pepper and mix together until blended. (If making ahead, add dill near serving.) Serves 6-8

?? KIERAN SCOTT, MANJA WACHSMUTH ?? With the right condiments seafood is always a winner to begin a meal.
KIERAN SCOTT, MANJA WACHSMUTH With the right condiments seafood is always a winner to begin a meal.

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