Guy Turland's Easter Seafood Platter

Ingredients

Herb-crusted barramundi:

4 Tassal Fresh Aussie barramundi fillets
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 and lime salmon skewers:

500 g Tassal Fresh Tassie Salmon fillet (skin off, cut into cubes)
2 Tbs olive oil
2 Tbs lime juice (about 1 lime)
1 tsp lime zest
1 tsp honey (optional)
1 tsp chilli flakes (adjust to taste)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Wooden skewers (soaked in water for 15 minutes)

Labneh:

1 cup labneh (or thick Greek yoghurt)
1 Tbs olive oil
1/2 tsp salt
1/2 tsp ground cumin (optional, for extra depth)
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

Method

Herb-crusted barramundi:

In a small bowl, mix together minced garlic, Dijon mustard, lemon juice, lemon zest, smoked paprika, salt, and pepper until it forms a smooth paste.

Pat the fillets dry with paper towels. Lightly brush each fillet with olive oil, then spread a thin, even layer of the mustard-garlic-lemon mixture over the flesh side.

Spread the chopped herbs on a plate. Press the coated side of the fish into the herbs, ensuring they stick well.

Preheat your pan to medium-high heat.

Place the fillets skin-side down on a pan, Crisp until golden brown. Flip carefully (only if necessary) and cook for another 2-3 minutes until the herbs are slightly crisp and the fish is flaky.

Chilli and lime salmon skewers:

In a bowl, mix olive oil, lime juice, lime zest, honey, chilli flakes, paprika, garlic powder, salt and pepper. Add salmon cubes and toss to coat. Marinate for 15-30 minutes. Thread the salmon onto skewers.

Heat a grill pan over medium-high heat. Cook skewers for 2-3 minutes per side, until salmon is charred and cooked through.

In a small bowl, mix labneh with olive oil, salt, and cumin. Spread labneh on a plate and drizzle with extra olive oil.

Place salmon skewers over or alongside the labneh. Garnish with fresh herbs and serve with extra lime wedges.

Flatbread:

In a bowl, mix the self-raising flour and Greek yogurt until a soft dough forms. If it's sticky, add a little more flour.

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.

To assemble:

Start with a nice and big board to let the herb-crusted BBQ barramundi take centre stage. Then add on the chilli and lime salmon skewers, Aussie Tiger prawns and smoked salmon.

To amp up your seafood spread layer on some bursts of colour with mango, avocado and tomato. Complete your platter
with the flatbread, lemons, cucumber and lettuce and you’ll have something that is guaranteed to impress.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood