'Seacuterie' wreath


15 minutes prep, cook: 5 minutes

Serves Serves: 4-6



For the herb cream cheese:
10g chives
10g parsley
10g dill
150g plain cream cheese
Juice and zest ½ lemon
1 tsp Cornish Sea Salt Co crystals

For the prawns:
2 tsp olive oil
250g raw king prawns, peeled
Juice ½ lemon
½ tsp Cornish Sea Salt Co Salt & Peppery

To assemble the wreath:
100g smoked salmon
75g radishes
100g cucumber, cut into ribbons using a vegetable peeler
75g caperberries


This show stopper is perfect for sharing over the festive season and can be adapted depending on your favourite seafood.


  1. Finely chop the herbs then combine in a bowl with the cream cheese and juice and zest of ½ a lemon. Season with ½ - 1 tsp Cornish Sea Salt Co crystals and more lemon juice if liked.
  2. Heat the oil in a frying pan and when hot add the prawns. Cook for 3-5 mins until pink, curled and cooked through. Just before the end of cooking squeeze over the juice of half a lemon and ½ tsp Cornish Sea Salt Co Salt & Peppery. Set aside to cool slightly.
  3. To assemble the wreath get a large round board or platter, approximately 30cm in diameter. Use a palette knife or teaspoon to spread the cream cheese around the edge of your platter. Build the wreath out with the cooked prawns, smoked salmon, slices radishes, cucumber ribbons and caperberries.
  4. Serve with extra lemon wedges, fresh herbs and crackers, if liked.



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