This Fish Grazing Platter with Yorkshire Puddings is an intoxicating and delicious mix of fish, shellfish, pâté, avocado, sauces, vegetables, crackers, breads and freshly baked, hot, crispy, yet soft, Yorkshire Puddings.

For more Grazing Platter inspiration using meats, fish and cheese, please see here.

Yorkshire Puddings on a Grazing Platter?? Is she mad, I hear you ask! I kid you not, Yorkshires, are seriously delicious served on this Fish Grazing Platter. They go particularly well with hot smoked salmon, (served hot!) and the Smoked Mackerel Pâté but would also work with Smoked Salmon Dip with Horseradish, Lemon and Dill or your fish pâté of choice.

The contrast in textures between the hot crispy, soft Yorkshires and the creamy pâté and smoky salmon is an utter delight. Adding some hot food to your grazing platter over New Year, when the weather is cold and miserable, is surely a wonderful idea? The Yorkshires are best served and eaten as soon as they come out of the oven – trust me, they will disappear extremely quickly!

I cannot claim this idea as my own. This is from the genius, who is Jamie Oliver! See here for his Creamy Smoked Trout and Horseradish Pâté with Yorkshire Pudding recipe.

When do you serve Grazing Platters?

Grazing Platters can be served as aperitivo, as a starter or main course or simply as nibbles whilst you watch a film or sport on the television. As the name suggests, whenever you serve it, the idea is to spend time grazing, enjoying all the different choices over a period of time. In fact they are an ideal meal for New Year’s Eve if you are planning on staying up to see in 2022!

What to put on a Fish Grazing Platter:

Grazing Platters can include:

a combination of cooked and uncooked fish
a selection of different shellfish
some fish pâté

Common additional features alongside can include:

fresh and/or cooked vegetables such as lettuce, avocado, cucumber, radish, cherry tomatoes
lemon wedges
sauces such as seafood sauce, mayonnaise, sour cream, cream cheese
crackers and breads
Yorkshire Puddings, or you could replace these with homemade or shop-bought blinis

Tips on assembling a Fish Grazing Platter:

As everybody should help themselves, the food is intended to be finger food or food which can be easily cut or sliced; it is important to remember this when deciding what to serve. A few tips to remember:

Ideally use a platter which is built up a little on the edges. If you don’t have one, this is not a problem but be very careful when moving it!
Make sure the food is easy to remove from the board. For example:
1. separate slices of smoked fish and fold them so they can be removed easily.
2. slice fruit and vegetables into bite size pieces. You can still pile them together on the tray but small pieces are easier to remove without leaving the platter in a muddle.
3. if food needs to be sliced or cut into pieces, provide knives or spoons to do this
4. serve food that is likely to be a bit messy in a dish or jar on the platter – such as fish/shellfish in a sauce or oils or some pâté. This will also prevent flavours and food getting on to other food and ruining it – such as making crackers soggy.
5. equally, you may wish to put any food with particularly strong flavours in a separate bowl.
Put foods which are good to eat together, next to each other. For example, I put lemon slices next to the smoked salmon and so on. I also interspersed the crackers and bread around the board placing them next to the food, they work the best with.
Place large items on the platter first, saving the smallest items to last. These can then be used to fill the gaps. Small bunches of fresh herbs can also be used to fill in any gaps and add colour.
Grazing platters are typically served absolutely brimming with a delicious selection of food.

This is how I put my Fish Grazing Platter together:

Collect all your ingredients together.

Please do not be put off by the number of ingredients.

The majority can be bought from a supermarket and require little or no preparation. I used –

slices of smoked salmon with capers and sliced onion
a small pot of sour cream or cream cheese
Smoked Mackerel Pâté, homemade or shop bought – served in a jar
(Or you could use Smoked Salmon Dip with Horseradish, Lemon and Dill)
king prawns in prawn cocktail sauce, homemade or shop bought – served in a jar
2 fillets of freshly cooked hot smoked salmon fillets
lemon wedges
crackers
fresh sliced bread
vegetables such as sliced cucumber, sliced avocado, halved cherry tomatoes, sliced radish, trimmed spring onions
fill spaces with lettuce leaves and fresh herbs – I used parsley and dill
Fill the centre with freshly cooked homemade or shop bought Yorkshire Puddings, (or you could use blinis.)

Smoked salmon, Pâté, Prawns, hot smoked salmon

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

**All that fishy goodness is a magnet for cats!**

Lyngen Lodge

Last April, we were lucky enough to be included in Chris Mathias’ 60th birthday celebration at Lyngen Lodge in Norway. Every breakfast and afternoon tea included incredible grazing boards. I have included this Grazing Board in my collection of recipes to celebrate the wonderful food we enjoyed there.

Fish Grazing Platter with Yorkshire Puddings

This Fish Grazing Platter is an intoxicating and delicious mix of fish, shellfish, pâté, avocado, vegetables, crackers, breads and Yorkshire Puddings.

Course Any time of the day!, brunch, Light meal, light supper, Lunch, Nibbles, Supper

Keyword Bread, crackers, dried fruit, fish, fish pâté, mixed vegetables, Shellfish, Yorkshire Pudding

Servings 4

Author Susan

Ingredients

Use your choice of ingredients – this is just a guide. I used –

150g slices of smoked salmon with capers and sliced onion
a small pot of sour cream or cream cheese
Smoked Mackerel Pâté homemade or shop bought – served in a jar
(Or you could use Smoked Salmon Dip with Horseradish, Lemon and Dill or your pâté of choice.)
250g king prawns with prawn cocktail sauce, homemade or shop bought – served in a jar (See Recipe Notes)
2 fillets of freshly cooked hot smoked salmon fillets
lemon wedges
crackers
fresh sliced bread
vegetables such as sliced cucumber, sliced avocado, halved cherry tomatoes, sliced radish, trimmed spring onions
lettuce leaves and fresh herbs – I used parsley and dill
freshly cooked homemade or shop bought small Yorkshire Puddings, or you could use blinis.

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Place the larger items on the platter first. I was using a wooden platter. To avoid any fats/oils being absorbed, you may wish to line it with some baking parchment. This is optional. To start with I added the:
– slices of smoked salmon with capers and sliced onion
– a small pot of sour cream or cream cheese
– Smoked Mackerel Pâté – served in a jar
– (Or you could use Smoked Salmon Dip with Horseradish, Lemon and Dill or your pâté of choice.)
– king prawns in prawn cocktail sauce, homemade or shop bought – served in a jar
– 2 fillets of freshly cooked hot smoked salmon fillets
– lemon wedges
– crackers
– fresh sliced bread
– vegetables such as sliced cucumber, sliced avocado, halved cherry tomatoes, sliced radish, trimmed spring onions
– fill spaces with lettuce leaves and fresh herbs – I used parsley and dill
– fill the centre with freshly cooked Yorkshire Puddings, or you could use blinis.

Recipe Notes

Equipment:

chopping board and knife
kitchen scales and measuring spoons
large platter
collection of small bowls/jars
serving knives and spoons

Prawns in Prawn Cocktail sauce/Mare Rose Sauce:

I used 250g cooked king prawns mixed with 4 tablespoons sauce.

When do you serve Grazing Platters?

Grazing Platters can be served as aperitivo, as a starter or main course or even after the meal, to finish up. As the name suggests, whenever you serve it, the idea is to spend time grazing, enjoying all the different choices over a period of time. In fact they are an ideal meal for New Year’s Eve if you are planning on staying up to see in 2022!

What to put on a Fish Grazing Platter:

Grazing Platters can include:

a combination of cooked and uncooked fish
a selection of different shellfish
some fish pâté

Common additional features alongside can include:

fresh and/or cooked vegetables such as lettuce, avocado, cucumber, radish, cherry tomatoes
lemon wedges
sauces such as seafood sauce, mayonnaise, sour cream, cream cheese
crackers and breads
Yorkshire Puddings, or you could replace these with homemade or shop-bought blinis

Tips on assembling a Fish Grazing Platter:

Ideally use a platter which is built up a little on the edges. If you don’t have one, this is not a problem but be very careful when moving it!
Make sure the food is easy to remove from the board. For example:
1. separate slices of meat and fold them so they can be removed easily.
2. slice fruit and vegetables into bite size pieces. You can still pile them together on the tray but small pieces are easier to remove without leaving the platter in a muddle.
3. if food needs to be sliced or cut into pieces, provide knives or spoons to do this
4. serve food that is likely to be a bit messy in a dish or jar on the platter – such as fish/shellfish in a sauce or oils or some pâté. This will also prevent flavours and food getting on to other food and ruining it – such as making crackers soggy.
5. equally, you may wish to put any food with particularly strong flavours in a separate bowl.
Put foods which are good to eat together, next to each other. For example, I put lemon slices next to the smoked salmon and so on. I also interspersed the crackers and bread around the board placing them next to the food, they work the best with.
Place large items on the platter first, saving the smallest items to last. These can then be used to fill the gaps. Small bunches of fresh herbs can also be used to fill in any gaps and add colour. Grazing platters are typically served absolutely brimming with a delicious selection of food.