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Festive Seafood Platter


15 minutes

A platter of smoked fish and simple canapes is a simple yet elegant starter for Christmas lunch, or for fabulous festive entertaining. Mix and match a selection of hot and cold smoked fish, pâté and roe with fresh garnishes and a selection of crackers.

12 Farmdrop products in this recipe


Here’s how you do it

  1. Slice the cucumber into rounds about half a centimetre thick and top with a small piece of smoked salmon, a dab of crème fraiche and a little roe.
  2. Fill a small bowl with mackerel pate and another with the roe.
  3. Thread two banderellos each onto small skewers.
  4. Tear the hot smoked fish into large chunks.
  5. Arrange the filled bowls, skewers, cucumber rounds, smoked fish and caperberries onto a serving platter. Fill in the haps with lemon wedges, fresh hers and a little rocket.


  • 1 packet beetroot gravadlax
  • 1 packet smoked salmon
  • 1/2 a cucumber
  • a few teaspoons crème fraiche
  • 1 packet bandarellos
  • 1 tub mackerel pate
  • 1 jar lumpfish caviar
  • 1 smoked fish selection
  • a handful of rocket
  • a few small lemon wedges
  • caperberries, dill and crackers for garnish

You'll also need a few cocktail skewers

What’s in this recipe



1 Bunch (min. 15g)




1 Jar (180g)



Peter's Yard

Crispbread Selection Box

1 Box (265g)



Life 7d+

Longley Farm Dairy

Yorkshire Crème Fraîche

1 Pot (200g)



Life 4d+

The Fresh Fish Shop

Bandarellow (Stuffed Olives and Anchovies)

1 Pack (~200g)



The Fresh Fish Shop

Loch Duart Smoked Salmon