Ingredients

Method

For the prawn cocktail:
• 2 baby gem lettuce hearts, halved
• 1 avocado, sliced
• 200 g Woolworths prawn cocktail mix
• 1 lime, cut into wedges
• 5 g fresh dill
• 200 g Woolworths peeled prawns
• black pepper, to season
Breakfast bagel:
• sesame bagel, toasted
• cream cheese
• trout pastrami or trout ribbons
• pickled red onion petals
• caper berries
For seafood platter, arrange:
• 180 g Woolworths poached trout with soy, ginger & lime
• 180 g Woolworths hot smoked trout with pepper, mustard & dill
• 180 g Woolworths poached trout with lemon & dill
• 160 g Woolworths tartar sauce
• 160 g Woolworths sauce for seafood
• 4 baby gem lettuce leaves
• 2 radishes, sliced
• pickled red onion petals
• lime, cut into wedges
• 1 fennel, sliced
Poké bowl:
• 2 x 80 g Woolworths good-to-go cold smoked trout cubes with ginger and soy
• 250 g Woolworths fully cooked coconut jasmine rice
• ½ cucumber, cubed
• 1 mango, cubed
• 1 avocado, cubed
• pickled ginger, for serving
• 1 spring onion, sliced, for garnish
• 100 g Woolworths Asian dressing
Herring potato salad:
• 350 g baby potatoes with garlic and herb butter, cooked
• 300 g Woolworths rollmops with gherkins & onions
• 1 T olive oil
• ½ lemon, to squeeze
• pickled red onion petals
• fresh Italian parsley, chopped, to garnish
Prawn platter:
• 200 g Woolworths garlic and chilli prawns
• 5 T Woolworths Asian sweet chilli sauce
• ½ cup lime juice
• 3 T olive oil
• 1 clove garlic, minced
• 1 T sugar
• 5 g fresh coriander, chopped
• lemon wedges, for serving

Method

Ingredients

1. In a cocktail glass, layer Woolworths prawn cocktail with baby gem lettuce leaves, avocado slices, lime wedges and dill and top with Woolworths peeled prawns. Season with cracked black pepper and serve.

2. Spread cream cheese on a toasted halved bagel. Place trout pastrami or ribbons on top and garnish with red onion petals and caperberries. Top with the other half of the bagel top and serve.

3. On a platter, arrange poached soy, ginger and lime trout, hot-smoked pepper, mustard seed and dill trout, ready-to-eat sauce for seafood and tartar sauce with baby gem lettuce, sliced radishes, pickled red onion petals, lime wedges and sliced fennel.

4. To make a poké bowl, place cold-smoked trout cubes in a bowl with coconut rice, cubed mango, cucumber, avocado, pickled ginger and spring onions. Dress with Woolworths Asian dressing.

5. Serve herring with boiled, sliced baby potatoes. Drizzle with olive oil and a squeeze of lemon juice. Top with pickled red onions and chopped Italian parsley

6. Create a prawn platter, then combine sweet chilli sauce, lime juice, olive oil, garlic, sugar and coriander. Serve with garlic and chilli prawns and lemon wedges.

Find more seafood recipes here. 

Photography: Jan Ras
Recipes and Production: Jacqueline Burgess
Food assistant: Lerato Motau

Make the ultimate seafood spread using Woolies’ wide range of seafood. Choose from trout ribbons or pastrami, marinated trout cubes, ready-to-eat peeled prawns, hot-smoked or poached trout, and salmon.

Shop at Woolworths.