Perfect for Entertaining: Scandi Seafood Smorgasbord

Ingredients

• 400g smoked salmon
• Store-bought horseradish beetroot dip, to serve
• Store-bought marinated white asparagus, to serve
• Baby amaranth leaves (or chard leaves), to serve
• Vegetable oil, to shallow fry
• 300g school prawns
• ¼ cup rice flour
• 1 tsp crushed fennel seeds
• ½ tsp caraway seeds
• 1 cup fresh ricotta
• 1 tsp finely grated lemon rind
• 1 small target beetroot, thinly sliced
• ½ cup rye flour
• ½ cup plain flour
• 3 cups milk
• 3 eggs
• 1 bunch chives, finely chopped
• ¼ tsp sea salt flakes
• 50g unsalted butter, melted
• 1 tbsp caster sugar
• 2 tbsp white vinegar
• 1 telegraph cucumber, peeled and thinly sliced
• 1 hard-boiled egg, chopped
• 1 tbsp finely chopped chives