It’s got far more depth of flavour, more varied textures and a luxurious fish selection to really make it stand out as a starter for your next dinner party. You can either simply serve it as it is, or with crostini – either way, it’s a lovely change from a classic recipe that’s seen as a bit retro now.
If you really want your dinner party to stand out, or you’re looking for a starter that’s ideal for Christmas Day and you want to blow your guests away, this layered fish cocktail is a fab choice. You can make it a few hours ahead, if you like, but is best layered up right before serving so you can see the colours and differing layers more clearly.
How to make Layered Fish Cocktail:
- 300g frozen petits pois
- 100ml milk
- 2tbsp fresh mint
- Zest and juice of 1 lemon, plus lemon wedges to serve
- 125g mayonnaise
- 250g prawns
- 150g hot smoked salmon
- 125g smoked salmon pâté
- 18 crayfish
- 6 small slices smoked salmon
Start off by making the pea purée. Put the peas and milk in a saucepan and cook until just soft. Whizz up with the mint and lemon zest. Set it aside to cool completely. Add the lemon juice to the mayonnaise with lots of black pepper.
Layer up, starting with the prawns, then the mayo, the hot smoked salmon, the pea purée, the pâté and the crayfish. Top with a slice of smoked salmon and serve with a lemon wedge.