Getting the family together around the table at Easter is one of the highlights of the year for many of us.
But working out what food to serve to suit all tastes can be a bit of a challenge.
So, to give you some inspiration, we’ve rounded up a few tried-and-tested favourites that are usually real crowd pleasers.
And, even better, because we’re using seafood, all these dishes are going to give your loved ones a nutritional boost too.
Though we think of children as fussier eaters, surprisingly smoked salmon is often a hit with young diners. Its sweeter taste, soft texture and pleasing colour makes it a popular option, particularly when it is presented as an appetiser on a sharing dish from which your family can help themselves.
Smoked salmon blinis are a real cross-generational favourite and so easy to prepare. All you have to do is spread some cream cheese over pre-baked and cooled blinis and add a little smoked salmon on top.
You can also make your own smoked salmon rolls by mixing cream cheese with a little lemon and chopped fresh dill and spreading over the salmon before rolling. Chill it in the fridge, then slice into little individual portions when you’re ready to serve.
Homemade fish & chips
Fish and chips are uniformly loved by young and old – and preparing your own homemade version using a mix of different fish, is a great way of introducing variety to your family as well as creating a dining experience everyone will enjoy.
We like to make fish and chips with cod, haddock and lemon sole, presenting the fish in a large dish in the middle of the table, alongside baskets of fries. See our Perfect Fish and Chips Recipe and serve with a homemade tartare sauce, created in minutes by mixing mayonnaise with capers and lemon juice. Delicious.
With their sweet taste and succulent texture, langoustines are one of the ultimate treats to serve your family. The bonus is they are also incredibly easy to cook. In fact, the less you do to them the better. One of our favourite ways to serve is simply to brush them with a mixture of olive oil, lemon juice and garlic and place them under a hot grill for five minutes or until just cooked. You can then pour over the hot buttery mixture from the baking tray when you serve the langoustines. Mouth wateringly good.
Their tender, delicate flavour makes them both a popular and decadent treat for the whole family. And, as with langoustine, their simplicity is their beauty. One of our favourite ways to serve is to gently fry the scallops in olive oil for one minute, throw in a couple of chopped garlic cloves and a sprinkling of dried chilli flakes if you like a little heat. Fry on the other side for a minute, squeeze in the juice of half a lime, season and serve with fresh chopped coriander as a starter on their own, or as a main over angel hair pasta and steamed mange tout.