Top 6 Tips for a No-Cook Easter Brunch

Stressed about preparing an Easter meal for friends and family? Take the pressure off with these top 6 tips for a fuss-free, no-cook, Easter brunch.

If seafood doesn't immediately come to mind when you think about the first meal of the day - think again. What about kedgeree, smoked salmon and crab omelettes...not to mention Bloody Mary oyster shooters to get things started.

Roberta Muir, Manager of Sydney Seafood School, shares her top 6 tips for a fuss-free, no-cook, Easter brunch.

1. Shellfish and eggs complement each other very nicely

If you have your eyes set on an easy and healthy Easter brunch, try adding crab meat and chives, chervil or another tasty herb to your omelette. Another option is to fill hard boiled eggs with chopped prawns, mashed yolk, mayonnaise and capers. 

2. Bloody Marys are a great way to kick off brunch

For an Easter twist on the typical champagne brunch, drop an oyster into a Bloody Mary shot and serve immediately as a starter.

3. Preparing sauces to accompany the dish

Prepping accompaniments beforehand means more time can be spent celebrating the Easter long weekend with family and friends. Tzatziki, a popular Greek and Turkish dip with yoghurt and cucumber, is refreshing and goes well with seafood dishes.

4. Poach a whole salmon

Traditionally salmon is poached in court bouillon but to get a tastier result, poach in strong brine instead. Allowing the fish to cool in the poaching liquid helps keep it moist and is something you can prepare the day before.

5. Don’t be afraid of barbecuing our tentacled friend, the octopus

It’s as simple as cooking quarter tentacles and halved heads for 2-5 minutes on the barbecue and serving with a sauce of choice. Try tzatziki with some char-grilled red capsicum. 
6. If in doubt, throw together a salad

Tuna and prawn are the perfect additions to a healthy salad. For a French twist, try a Provençal Salade Niçoise with fresh tuna, which can be prepared early and dressed right before the meal. Alternatively, adding whole cooked prawns to a fresh salad is always a crowd pleaser – try tossing them with watercress, chilli and cucumber with lemon dressing.