Starters & Light meals

Seacuterie board

4
Easy
20 minutes

“You can’t say ‘seacuterie’ without saying the word ‘cute’. This seafood platter includes so many of my favourite Woolies products – trout skin crisps, classic prawn cocktail chips and newish trout pastrami. And you’ll be giddy to know you don’t have to do any cooking at all. Make a larger version for bigger crowds and customise it with whatever fresh bits and bobs you have in the fridge. So good.”- Khanya Mzongwana

Wine/Spirit Pairing
Weltevrede Calcrete Chardonnay

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Ingredients

Method
  • 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

Ingredients

Arrange all the ingredients on a platter.

Find more seafood recipes here.

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

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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