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ready to steal the show 🧾 Recipe

ready to steal the show 🧾 Recipe
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★★★★★

4.9 from 6 reviews

A stunning seafood wreath featuring an elegant arrangement of pink shrimp, king prawns, smoked salmon roses, and crab or lobster salad towers, garnished with fresh cucumber ribbons, lemon wedges, and a touch of luxurious caviar or salmon roe. This chilled centerpiece combines briny, silky textures and vibrant flavors, perfect for impressing guests with a sophisticated and fresh seafood display.

Ingredients

Scale

Base & Ice

  • 1 round chilled serving tray or wreath mold
  • Crushed ice, enough to fill the base generously

Seafood Arrangement

  • 600g large pink shrimp, peeled
  • 8 king prawns, peeled with tails on
  • 300g smoked salmon slices

Crab/Lobster Salad Towers

  • 200g crab or lobster meat
  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • Salt & pepper to taste

Toppings & Garnish

  • 20 mini blinis or small toasts
  • 1 cucumber, shaved into ribbons
  • 2 lemons, cut into wedges
  • 1 tbsp salmon roe or black caviar
  • Sprigs of fresh dill
  • Optional: edible gold powder

Instructions

  1. Prepare the base: Place a deep layer of crushed ice evenly on the round chilled serving tray or wreath mold to keep the seafood chilled and fresh throughout serving.
  2. Arrange pink shrimp: Fan out the peeled large pink shrimp in overlapping layers along the inner ring of the wreath, creating a curled and elegant look.
  3. Add king prawns: Nestle the peeled king prawns with tails on between the pink shrimp, arranging their tails to face outward to showcase their shape.
  4. Place smoked salmon roses: Roll the smoked salmon slices into rose shapes and position them evenly between the king prawns to add a luxurious visual contrast and delicate texture.
  5. Make crab/lobster salad: In a bowl, combine crab or lobster meat with mayonnaise, lemon juice, freshly chopped dill, salt, and pepper, mixing gently to maintain a chunky texture.
  6. Form salad towers: Using a round scoop or ring mold, shape the crab/lobster salad mixture into small towers for a clean, structured presentation.
  7. Position salad towers: Arrange the salad towers symmetrically around the wreath on top of the ice, balancing the seafood layout.
  8. Add blinis or toasts: Place mini blinis or small toasts around the outer edge of the wreath, letting them rest lightly on the ice for easy serving.
  9. Incorporate fresh garnishes: Tuck cucumber ribbons and lemon wedges in between the seafood and towers, adding freshness, color, and citrus zing.
  10. Final touches: Top each crab/lobster salad tower with a small spoonful of salmon roe or black caviar, garnish with sprigs of fresh dill, and lightly dust with edible gold powder if desired for an opulent finish.

Notes

  • Ensure the serving tray and ice are well chilled beforehand to keep seafood fresh and safe.
  • Feel free to substitute crab meat with lobster meat depending on preference and availability.
  • Edible gold powder is optional but adds a festive, luxurious touch for special occasions.
  • Keep the seafood wreath refrigerated until just before serving for optimal texture and taste.
  • Use fresh lemon wedges for squeezing over seafood to enhance brightness.

Nutrition

Keywords: seafood wreath, shrimp appetizer, smoked salmon, crab salad, lobster salad, chilled seafood platter, party appetizer

Find it online: https://maicook.com/ready-to-steal-the-show-recipe/