Picnic platter
Turn a few picnic favourites like cheese, chutney, pâté and salami into a no-cook dinner party centrepiece, and finish it off with some quick and easy pickles
- Total:
- Serves: 6 persons
Ingredients
- 300g brie (or a mixture of cheeses)
- 1bunch red or white grapes (or use a mixture)
- 200g mixed olives, artichokes or antipasti
- 100g smoked almonds (or use other nuts)
- 1jar red onion chutney or tomato chutney
- 250g smoked mackerel or liver pâté
- 200g salami (or another cured meat) or smoked salmon
- 300g cucumber and carrot batons
- sourdough bread slices or crackers, to serve
- 1bulb fennel, finely sliced
- 100g mixed radishes, trimmed and bashed with the side of a knife but left whole
- a small handful dill, chopped
- 340g jar cornichons or silverskin onions (or use a mixture)
Instructions
Step 1
First, make the pickles. Put the fennel, radishes and dill in a large bowl. Pour over the cornichons or pickled onions along with the liquid from the jar and a pinch of salt, then toss the mixture a few times to mix everything together. Cover and leave to pickle at room temperature for 30 minutes or chill for up to three days.Step 2
Arrange the cheese, grapes, olives, almonds and chutney on a large serving platter. Cover with a clean tea towel and set aside for 1 hour or until ready to serve. Add the vegetable batons, pâté, and sourdough slices or crackers just before serving, along with a few small bowls of the quick pickles. Serve with knives and small plates for everyone to help themselves.