Seafood platter with cucumber and dill relish recipe

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  • 6 Serves: 6

To make the relish, mix together the vinegar, and sugar in a large bowl, season with salt, then add the onion. Halve the cucumber lengthways, then using a teaspoon, scoop out and discard the seeds. Thinly slice the cucumber on diagonal to make half-moon shapes then place in the bowl. Stir in the dill and mix well then chill until ready to serve.

Break the hot smoked salmon into large flakes and arrange on a platter or individual plates with the smoked salmon and prawns. Serve with relish, soda bread and butter.

Some products in this recipe are seasonal and so may not be available to buy online all year. 

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  • 240g cooked salmon fillets with glaze
  • 200g smoked salmon
  • 180g fantail king prawns
  • 400g pack Rankin Irish Brown Soda Bread
  • butter, to serve
  • For the relish
  • 2tbsp red wine vinegar
  • 1/2tsp caster sugar
  • 1 small red onion, thinly sliced
  • 1 cucumber, peeled, deseeded and chopped
  • 2tbsp dill, roughly chopped
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Each serving contains
  • Calories 335 17%
  • Sugar 3g 4%
  • Fat 7g 10%
  • Saturates 1g 5%
  • Salt 1.2g 20%
of an adult's Reference Intake amount. Find out more
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