Seafood platter recipe Recipe | Better Homes & Gardens Australia

Ingredients

• 24 Sydney rock oysters
• 200g smoked salmon slices
• 2kg cooked king prawns
• Aioli, to serve
• Lemon wedges, to serve
• Romesco seafood sauce (makes 1½ cups)
• 2 large red capsicums
• ⅓ cup chopped cornichons
• 2 Tbsp capers, drained
• ½ tsp lemon juice
• ½ tsp smoked paprika
• ⅓ cup aioli
• 2 Tbsp toasted slivered almonds
• Prosciutto sourdough crumbs (makes 1½ cups)
• ¼ cup olive oil
• 1 Tbsp Dijon mustard
• 1 clove garlic, crushed
• 2 tsp thyme leaves
• 3 slices sourdough, torn
• 6 thin slices prosciutto
• ¼ tsp chilli flakes
• Chilli mango salsa (makes 2 cups)
• 2 firm ripe mangoes (400g each), finely chopped
• ½ small red onion, finely chopped
• 2 medium red chillies, seeded, finely chopped
• 2 small cloves garlic, crushed
• 2 tsp finely grated fresh ginger
• 1 Tbsp fish sauce
• 2 Tbsp lime juice
• ¼ cup finely chopped coriander leaves