Tassal Seafood Summer Platter

METHOD

Step 1

See recipe for Herb Crusted Barramundi here

Step 2

See recipe for Chilli & Lime Salmon Skewers here

Step 3

Flatbread: In a bowl, mix the self-raising flour and Greek yogurt until a soft dough forms. Split the dough into 4-6 portions and roll out into thin rounds on a floured surface. Heat a dry pan over medium heat. Cook each flatbread for 1-2 minutes per side until golden brown and slightly puffed.

Step 4

To assemble: Place the herb-crusted BBQ barramundi in the centre of a large board. Then add on the chilli and lime salmon skewers, Aussie Tiger prawns and smoked salmon. Layer on some mango, avocado and tomato. Complete your platter with the flatbread, lemons, cucumber and lettuce.

INGREDIENTS

Herb-Crusted Barramundi

• 2 cloves garlic (minced) 
• 1 Tbs Dijon mustard 
• 1 Tbs lemon juice 
• 1 tsp lemon zest 
• 1/2 tsp smoked paprika 
• 1/2 tsp sea salt 
• 1/2 tsp cracked black pepper 
• 1 cup fresh herbs (mix of parsley, coriander, dill, and basil – finely chopped) 
• 2 Tbs olive oil 
• Lemon wedges (for serving) 

Chilli & Lime Salmon Skewers 

• 500g Tassal Fresh Tassie Salmon fillet (skin off, cut into cubes) 
• 2 Tbs olive oil 
• 2 Tbs lime juice  
• 1 tsp lime zest 
• 1 tsp honey  
• 1 tsp chilli flakes  
• 1/2 tsp smoked paprika 
• 1/2 tsp garlic powder 
• 1/2 tsp salt 
• 1/2 tsp black pepper 
• Wooden skewers   

Labneh (For Salmon Skewers)

• 1 cup labneh  
• 1 Tbs olive oil 
• 1/2 tsp salt 
• 1/2 tsp ground cumin  
• Fresh herbs (mint, parsley, or dill) for garnish  

Flatbread

• 1 cup self-raising flour 
• 1 cup Greek yoghurt  

To Assemble Platter

• Lemons
• Avocado 
• Cherry tomatoes 
• Baby cucumber 
• Gem lettuce 
• Mango 
• Crushed ice