Scandinavian Seafood Platter - cooking recipe

Ingredients

250 g kipfler potatoes, washed
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 tablespoons capers, baby salted capers, rinsed, drained
2 lebanese cucumbers, sliced into ribbons
2 teaspoons white vinegar
1/4 teaspoon flaked sea salt
1/2 teaspoon caster sugar
500 g prawns, tiger cooked, peeled, leaving tails intact, deveined
1 tablespoon dill, finely chopped
8 slices smoked salmon
4 slices pumpernickel bread
baby butter lettuce leaf, to serve
good-quality whole-egg mayonnaise, to serve

Preparation

Place the potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook, covered, for 15 minutes or until tender. Drain potatoes and set aside for 5 minutes to cool slightly. Cut into 1cm-thick slices and place in a bowl. Add the oil, mustard and capers and gently toss to combine. Season with salt and pepper.
Meanwhile, combine the cucumber, vinegar, salt and sugar in a small bowl and set aside for 10 minutes to develop the flavours.
Combine the prawns and chopped dill in small bowl.
Arrange the potato salad, cucumber salad, prawns, salmon, bread and lettuce on serving plates or platter.
Serve immediately with mayonnaise, if desired.