Easter Recipes

It would not be the right Easter entertaining without fresh seafood from Cappo Seafood. Find Cappo's EASTER SPECIALS HERE and be inspired by some of many of the recipes available on our Pinterest boards.

Salmon Terrine Recipe

Delicious taste of combining fresh and smoked salmon

Source: via Cappo on Pinterest

Prawn and Mixed Tomato Panzanella Salad

Super colourful and full of goodness

Source: via Cappo on Pinterest

Lobster Newburg

Served with fresh bread, this lobster recipe is simply mouthwatering.

Source:via Cappo on Pinterest

Egg Bread Buns

Lovely bread buns that will accompany any smoked salmon dish.

Source:  via Cappo on Pinterest

Fresh Salmon & Asparagus Quiche

This, or any other fish quiche will make a great addition to your menu.

Source:  via Cappo on Pinterest

Salmon Wrapped Terrine with Dill-speckled Goats Cheese

Look at those incredible layers! This salmon terrine is not as difficult to make as it seems.

Source: via Cappo on Pinterest

Easter Trading Hours

EASTER TRADING HOURS : Just to let everybody know .... Cappo Seafood Parkside is closed Easter Sunday and Monday. We are open Easter Friday and Saturday 08:00 to 15:00 each day. Cappo Seafood at Pasadena is only open Saturday 09:00 to 17:00. They are closed Easter Friday, Sunday and Monday.

We look forward to seeing you soon. HAPPY EASTER !!!

 

Don't forget to print out your 'SPEND $50, GET FREE SMOKED SALMON' VOUCHER.

Easter Specials 2013

Ready for a picnic at the races?

There is nothing quite like having a picnic at the Oakbank Easter Carnival. We found two new snack/entree recipes just in time to impress your friends.

  

 Smoked mackerel dip

(found via BBC Food)

Smoked mackerel dip is a more adventureous alternative to all the boring dips you have ever tasted.

Ingredients250g smoked mackerel fillets, skinned and finely flaked
142ml tub soured cream
bunch spring onions , trimmed and finely chopped
4 tsp horseradish
selection of crunchy raw vegetable , to serve
Preparation
In a mixing bowl, stir the smoked mackerel, soured cream and spring onions together to make a textured dip, then stir in the Make a batch of this simple, healthy dip and keep it in the fridge for whenever you want a quick bite horseradish. Spoon into a serving bowl and serve with sticks of raw veg for dipping. Can be chilled for up to 3 days.

Tuna and corn cakes with tomato salsa recipe

(found via SBS Food)

Believe or not, these charming tuna cakes are even more delicious when served cold. Perfect addition to your picnik menu.

Ingredients
185g can tuna in springwater, drained, flaked
 3 sweet corn cobs, kernels cut off
 2 eggs, separated
 2 tablespoons plain flour
 1 tablespoon light olive oil

Tomato salsa
 8 cherry tomatoes, chopped
 4 basil leaves, shredded, plus extra leaves to serve
 ½ small red onion, finely chopped
 1 teaspoon balsamic vinegar

Preparation
To make tomato salsa, combine all ingredients in a small bowl and set aside.
Pat tuna dry with paper towel and place in a large bowl with corn kernels, egg yolks and flour. Season with pepper and mix well. Whisk eggwhites until soft peaks form and fold into tuna mixture.
Heat half of oil in a large frying pan on medium. Add tablespoons of tuna mixture and cook in batches for 3 minutes each side, until golden, adding oil as necessary. Top tuna and corn cakes with tomato salsa and extra basil leaves to serve.


Another options:
Smoked salmon and cheese log - EASTER RECIPE
Smoked salmon terrine

Prawn Recipes from SBS Food - Perfect for Easter

King prawn salad with fresh peas

Created by Dennis Leslie

INGREDIENTS

3 red onions, cut into wedges
100ml balsamic vinegar
100ml extra virgin olive oil
1 bunch asparagus
400g fresh peas, shelled
6 tbsp almond paste
800g King Prawns
6 blood oranges, peeled, segmented
200g fresh rocket leaf
Extra virgin olive oil, for tossing

PREPARATION: 

1. Preheat oven to 180°C.
2. Place the red onion in a bowl. Toss in the balsamic and olive oil. Season with salt and pepper. Roast, in pre-heated oven, for 10 minutes, stirring midway through cooking. Remove from oven and set aside to cool in the juices.
3. Bend one asparagus spear until it snaps. This will tell you where to cut the rest of the bunch, discard the woody ends. Toss the spears in olive oil, salt and pepper. Grill the asparagus until it starts to blacken slightly. Set aside.
4. Blanch the peas in a saucepan of hot water for 30 seconds. Refresh under cold running water, and set aside.
5. To make the dressing, in a bowl, combine the almond paste, about ¼ cup of olive oil, salt and pepper. Whisk until emulsified.
6. Toss the prawns in olive oil, salt and pepper. Grill for 1 minute on each side and place into a mixing bowl.
7. Place all the ingredients, plus the rocket, together in a bowl. Drizzle over the almond dressing. Garnish with blood orange to serve.

Grilled prawns with lime 

See full recipe: SBS Food  

Spicy pistachio prawns recipe

See full recipe: SBS Food

All image & text credits - SBS Food

Cappo Fresh Seafood blog archive:
Find more prawn recipes
Complete guide to prawns

EXCLUSIVE OFFER - 10% Discount Voucher 2/4 - 4/4/2012

Easter Specials

Offers finish COB 7/4/12. Products and offers available at the date of publication.

Seasonal Offers finish COB 7/4/12. Products and offers available at the date of publication. Seasonal supplies and market fluctuations can affect supply and some advertised products may be unavailable without notice. Some stocks are limited. Offers available only at Cappo Seafood Parkside.

UNBEATABLE EASTER SPECIALS - Cappo Seafood

Offers finish COB 7/4/12. Products and offers available at the date of publication.

Seasonal Offers finish COB 7/4/12. Products and offers available at the date of publication. Seasonal supplies and market fluctuations can affect supply and some advertised products may be unavailable without notice. Some stocks are limited. Offers available only at Cappo Seafood Parkside.

Easter TV commercial - Cappo Seafood

Easter is less than a few weeks away.
Good Friday is April 6th, so now is the time to start planning your Easter menus.

OPEN GOOD FRIDAY AND EASTER SATURDAY!

CAPPO SEAFOOD PARKSIDE