200g(7 oz) shell-on, king prawns (shrimp) heads removed
180g(6.3 oz) approx. 2 small ready-poached/steamed salmon filletsroughly flaked
120g(4.2 oz) approx 4 slices smoked salmon
4radishesthinly sliced
1ripe avocadosliced in half, de-stoned, flesh scooped out with a spoon and sliced
2heads of red chicoryleaves chopped or torn off
3sticks celerysliced into finger-length pieces, then each piece sliced length-ways into 3 strips
80g(approx 3 cups) mixed baby salad leaves
Avocado dip:
1ripe avocado
1garlic clovepeeled
pinchof salt and pepper
1tsplime juiceyou can use the Breville juicer accessory for this
2tbspmayonnaise
2tbspsoured cream
2tbspgrated Grana Padano or Parmesan cheeseI used the Breville mill accessory to mill the cheese
Spicy salsa dip:
½red onionpeeled
3large tomatoes
1tsplime juice
small bunch coriandercilantro
¼tspsalt
¼tsppepper
1jalapenochopped in half
1garlic clovepeeled
Tzatziki dip:
½large cucumbersliced in half, seeds scooped out with a teaspoon and discarded
75g(⅓ cup) plain Greek yogurt
2clovesgarlicpeeled
¼tspsalt
⅛tspground black pepper
½tspdried dill
½tspwhite wine vinegar
½tspcaster sugar
Instructions
Start by making the dips.
For the Avocado dip, remove the stem from the top of the avocado. Slice the avocado in half, remove the stone, and scoop out the flesh with a spoon. Place in the compact food processor accessory along with the rest of the avocado dip ingredients. Blend until smooth, then spoon out into a small serving bowl.
1 ripe avocado, 1 garlic clove, pinch of salt and pepper, 1 tsp lime juice, 2 tbsp mayonnaise, 2 tbsp soured cream, 2 tbsp grated Grana Padano or Parmesan cheese
For the spicy salsa dip, roughly chop the red onion and tomatoes, then place in the compact food processor along with the rest of the salsa dip ingredients. Pulse a few times until everything is combined and you get your preferred texture (I went with a small-chunk texture). Spoon out into a small serving bowl.
½ red onion, 3 large tomatoes, 1 tsp lime juice, small bunch coriander, ¼ tsp salt, ¼ tsp pepper, 1 jalapeno, 1 garlic clove
For the Tzatziki, place all of the tzatziki ingredients in the compact food processor and pulse until combined. Spoon out into a small serving bowl.
½ large cucumber, 75 g (⅓ cup) plain Greek yogurt, 2 cloves garlic, ¼ tsp salt, ⅛ tsp ground black pepper, ½ tsp dried dill, ½ tsp white wine vinegar, ½ tsp caster sugar
Now arrange all of the platter ingredients on a large plate, tray, or serving board. Nestle in the dip bowls, and serve.
200 g (7 oz) shell-on, king prawns (shrimp), 180 g (6.3 oz) approx. 2 small ready-poached/steamed salmon fillets, 120 g (4.2 oz) approx 4 slices smoked salmon, 4 radishes, 1 ripe avocado, 2 heads of red chicory, 3 sticks celery, 80 g (approx 3 cups) mixed baby salad leaves
Tip - you can make this platter a couple of hours ahead of time: Simply cover and refrigerate until ready to serve. You will need to stir the salsa before serving, as some of the liquid will separate slightly from the pulsed ingredients if left for too long.
Notes
Nutritional Information is per serving (based on 4 servings).