Easy platters for parties

6 servings Prep: 10 mins, Cooking: 20 mins
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These delightful platters are time-and-energy savers!

By Food24 December 31 2010
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Ingredients (20)

Herb butter:
125 g butter — soft
45 ml fresh herbs — thyme, basil, chives, parsley and rosemary
Garlic mayonnaise:
200 ml mayonnaise — French-style
5-15 ml garlic — cloves, finely chopped
45 ml fresh parsley — chopped
Tomato-chilli cream cheese:
200 g cream cheese
30 ml tomato paste
15 ml chutney — fruit
5-10 ml red chilli — chopped
30 ml fresh coriander — chopped
Smoked salmon salsa & wasabi avocado:
300 g salmon — smoked, chopped
lemon — zest only
2 spring onions — thinly sliced
freshly ground black pepper
2 avocado — mashed
65 ml mayonnaise
45 ml fresh parsley — finely chopped
15-30 ml wasabi — paste
salt
rice cakes — wasabi flavour
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Method:

Herb butter

Mix
together soft butter and the mixed chopped fresh herbs.

Garlic mayonnaise

Mix
together French-style mayonnaise, finely chopped garlic and finely chopped
parsley.

Tomato-chilli cream cheese

Mix
together the  plain cream cheese, tomato
paste, fruit chutney, chopped red chilli and 30 ml chopped coriander leaves.

Serve in
individual bowls alongside shavings of chicken, ham and beef and add some
pickles and biscuits.

Smoked salmon salsa & wasabi avocado platter
For the
salmon salsa, lightly mix together the salmon, lemon rind and spring onions.
Season with pepper, spoon into a serving bowl and place on a serving platter.

For the
wasabi avocado, mix together the avocado, mayonnaise, parsley or coriander and
wasabi paste. Season with salt, spoon into a serving bowl and place next to the
salmon salsa on the platter.

Arrange
the wasabi rice crackers alongside the bowls and serve. Guests spread their own
crackers with the avocado mixture and then pile the salmon on top.

Kitchen
notes: No need to buy expensive smoked salmon slices. Off-cuts will be perfect
and much more affordable. Look out for the packets in your supermarket’s
fridges. If they don’t stock them, then ask them to.

Reprinted
with permission of I Love Cooking.

To visit
I Love Cooking’s blog, click here.



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