New Year’s Party DIY Crunch Platter

It’s been an unpredictable ‘Twistmas’ (you know, the time between Christmas itself and the New Year). Why? Well illness has played a large part – so many family members down with ailments – some serious, many dispiriting and misery-making, but thankfully recoverable. All I might add means we are looking forward to seeing the end to 2018 and welcoming in 2019!

I have escaped so far which makes me especially appreciate my better health these days. It does however mean with depleted numbers that our celebrations this New Year’s Eve will be muted.

To be honest I don’t mind – I prefer to start the year with a bounce and often use the end of the year to reflect on what I want to progress with. It’s not a maudlin’ time when I beat myself up about missed goals more a time of reflection about what I have achieved and what I want to build on – progress not perfection is the game plan here (and has been for some time). I will continue to work on my health, my better relationship with food and what I think I can focus on to bring about a better life/work/play balance. It’s a time for new beginnings but none that risk taking me away from my tried and trusted regime – I trust the process of WLS (and won’t go back to crazy yo-yo dieting, mad and unproven, plus unsustainable regimes). If you’re interested in what basics I trust and follow then see here).

But I digress … what about something for tonight? Well it won’t go without some celebration – and I have planned to have with my fellow revellers and sofa-surfers a party platter that needs little effort yet packs a great protein punch.

Needing a little time off from cooking, it is more of an assembly job – so it consists of some shop-bought blinis and crostini (plus some Parmesan Crisps – see recipe here) with some home-made dips and pâtés. None are complicated to make (and you could use ready-made, just check your labels for best choices). It’s a pick-and-mix platter so you can mix and match DIY style and pair your bases with your toppings or even sandwich them together!

It’s amazingly easy to prepare and yet looks impressive. I may well add some left-over nuts, fruit, deli items and other pickles to the platter for a festive touch. We’re a bit maxed out on meat and cheese but you may not be. These quantities will serve about 8 but no stats are given for calories etc since this will be highly dependent upon selection made.

Have a good time and see you on the other side!

 

DIY FISHY NEW YEAR’S EVE PLATTER

Ingredients

METRIC/US

about 150 g/5 oz smoked salmon slices

133 g/4½ oz pack mini blinis

some toasted crostini (I make mine with keto bread), Parmesan crisps (see recipe here) or other low-carb crackers

cornichons or small dill pickles (or other pickles of choice) to serve 

Mackerel Pâté:

225 g/8 oz pack smoked mackerel, skinned

50 g/½ cup extra light cream or soft cheese

50 g/½ cup fat free Greek yogurt

grated zest of ½ lemon

4 tsp chopped fresh dill

salt and freshly ground black pepper

Salmon Pâté:

175 g/6 oz hot smoked salmon

50 g/½ cup extra light cream or soft cheese

50 g/½ cup fat-free Greek yogurt

1 tbsp horseradish sauce

1 tbsp snipped fresh chives or fresh tarragon

Lemon Cream:

100 g/4 oz fat free Greek yogurt or quark

grated zest of ½ lemon

1 tsp lemon juice

Chive Cheese:

100 g/1 cup extra light cream cream or soft cheese

1 tbsp snipped chives

lemon wedges and herb sprigs to garnish 

 

Method

1.  Arrange the smoked salmon slices, mini blinis, crostini, Parmesan crisps or low-carb crackers and cornichons on a serving platter or board. I often use a large tray for this too.
2.  To make the mackerel pâté, flake the fish into a blender, add the cheese, yogurt, lemon and most of the dill and blitz until smooth but still with some texture. Season to taste and place in a small serving dish on the platter. Sprinkle with the remaining dill.
3.  To make the salmon pâté, place the fish in a blender, add the cheese, yogurt, horseradish sauce and most of the chives or tarragon. Blitz until smooth. Season to taste and place in a small serving dish on the platter. Sprinkle with the remaining chives or tarragon.
4.  To make the lemon cream, mix the ogurt or quark with the lemon zest and place in a small bowl on the platter.
5.  To make the chive cheese, mix the cheese with the chives and place in a small bowl on the platter. If making the platter well ahead then cover and chill until required. Garnish just before serving with lemon wedges and fresh herbs.

 

SERVES 8

WLS PORTION: ½

 

Image courtesy of Tesco