2 Woolworths Trout Stars
125 g Woolworths Trout Terrine
Woolworths Avocado Mousse & Trout Ring
220 g Woolworths Creamy Dill Dip with Beech Wood Smoked Trout
220 g Woolworths Creamy Chive & Avocado Dip with Prawns
200 g Woolworths Peeled Prawns
Woolworths Hot Smoked Trout side with Prawns & Cold Smoked Trout with Beetroot
300 g Woolworths Prawns in a Sweet Dill Pickle
200 g Woolworths Prawn Cocktail
100 g Woolworths Smoke Flavoured Mussels in Canola Oil
125 g Woolworths Mackerel Fillets with Rapeseed Oil Added
1 x tin Woolworths Sardines in Tomato Sauce
1 x tin Woolworths Sardines in Vegetable Oil

To serve:
Woolworths 30% Less Fat Sea Salted Potato Crisps
Woolworths Prawn Cocktail Chips
6 Woolworths Radish, thinly sliced
Woolworths Celery
Woolworths Salted Crackers
1 red onion, peeled thinly sliced
1 Woolworths English Cucumber
Woolworths Fresh Dill
Woolworths Petite Herb Leaf Salad
2 Woolworths Lemons
Woolworths Everyday Sourdough, sliced
Woolworths Non-Pareilles Caper Berries in Vinegar, deep fried or fresh

1. Using a vegetable peeler, peel ribbons of the celery and cucumber and place into iced water to curl. Alternatively, take the cucumber and create a basket weave pattern. 
2. Cut the lemons into cheeks or wedges. 
3. Place a large serving platter or board down and assemble all the fish ingredients as you would like. Scoop the dips into small bowls and garnish with the serving suggestions.

Drink pairing: Black Oystercatcher Sauvignon Blanc

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