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Seacuterie board

By Khanya Mzongwana
4
Easy
20 minutes

Ingredients

  • 1 x 110 g can Woolworths smoked sardines in vegetable oil
  • 200 g Woolworths cold-smoked trout pastrami
  • 4 Woolworths trout bangers
  • 50 g Woolworths trout caviar
  • 100 g radishes
  • 1 candy-striped beetroot, sliced
  • 80 g blueberries
  • 2 limes or lemons, cut into wedges
  • 25 g Woolworths prawn cocktail chips
  • 1 x 35 g pack Woolworths salt and vinegar trout skin crisps
  • 100 g tartare sauce

Method

Arrange all the ingredients on a platter.

Find more seafood recipes here.

Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl