SEACUTERIE PLATTER
Charcuterie boards decked with rich cheeses, savoury meats, and succulent fruits have long been a favourite among dinner party guests, but a new trend in charcuterie is redefining the plate - seafood. Brimming with a spread perfect for seafood lovers, this awe-inspiring platter makes an exceptional centrepiece at cocktail parties and get-togethers.
Provided by Mary Jenny
Categories Very Low Carbs
Time 5m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Arrange shrimp, salmon, and tuna with accompanying Tataki sauce on large serving platter or board.
- Place lemon slices on board; scatter onion and capers over smoked salmon and lemon. Pile crackers and cut flatbread on platter just before serving.
- Garnish with fresh sprigs of dill.
Nutrition Facts : Calories 195.1, Fat 5, SaturatedFat 1, Cholesterol 173.5, Sodium 1261.7, Carbohydrate 3.1, Fiber 0.6, Sugar 0.6, Protein 32.8
HOW TO MAKE A FRESH SEACUTERIE BOARD RECIPE BY TASTY
This seacuterie board is sure to make a splash at your next dinner party. From shrimp and seaweed salad to octopus and oranges, have fun with your favorite seafood and side bites. Then present them on a sheet pan for easy serving. Plus, learn how to shuck your own oysters.
Provided by Betsy Carter
Categories Appetizers
Time 15h5m
Yield 6 servings
Number Of Ingredients 48
Steps:
- The day before serving, make the octopus salad: In a large bowl, whisk together the orange zest, orange juice, ginger juice, garlic, soy sauce, sesame oil, mirin, apple cider vinegar, jalapeño, sugar, olive oil, and salt. Add the octopus and toss to coat. Cover the bowl with plastic wrap and marinate the octopus in the refrigerator overnight.
- Make the mignonette sauce: In a small serving bowl, stir together the shallot, red wine vinegar, and crushed black peppercorns. Refrigerate until ready to serve.
- Make the crab dip. In a medium bowl, stir together the cream cheese, mayonnaise, Old Bay seasoning, garlic powder, horseradish, lemon zest and juice, Worcestershire sauce, and salt. Mix well. Gently fold in the crab meat and chives, then season with the salt. Refrigerate until ready to serve.
- Shuck the oysters: Wrap a kitchen towel around your hand and an oyster, leaving the pointed end of the oyster exposed. Using an oyster knife, carefully wedge the knife into one side of the point and use firm, even pressure to twist to open the oyster. Unwrap the oyster from the towel, then use the knife to work around the top shell, disconnecting the muscle. Remove the top shell and gently run the knife along the bottom shell to release the oyster. Repeat with the remaining oysters. Arrange the oysters in the bottom shells on a small platter of crushed ice with the mignonette sauce and a lemon half.
- Assemble the board: Spread the crushed ice on a 26 x 18-inch baking sheet. Top with the other baking sheet. Line with butcher's paper.
- Transfer the octopus salad to a serving dish and garnish with the micro cilantro, then place on the pan, along with the oyster platter. Transfer the crab dip to a serving dish and place on the pan, then garnish with chives. Add the butter lettuce leaves, then top with the ahi poke salad. Arrange the lox, cocktail shrimp, cocktail sauce, prepared horseradish, seaweed salad, grilled bread, crackers, cucumber, crab claws, blood orange slices, and pickled vegetables. Top the lox with the capers. Add the lemons to the pan.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 4 grams, Protein 62 grams, Sugar 14 grams
FRENCH CHARCUTERIE PLATTER
Steps:
- Arrange everything on a platter and serve.
GRAZING PLATTER
Gather together all your favourite nibbles and combine the best of a cheeseboard and charcuterie platter for this indulgent selection of party food
Provided by Esther Clark
Number Of Ingredients 8
Steps:
- A grazing board combines the best of a cheeseboard and charcuterie platter into one indulgent selection of food. There's no strict recipe for a grazing board - simply gather together all your favourite nibbles, and arrange on a large platter or plate to share. You could do a mixture of meats and cheese, or go entirely vegetarian or vegan. The key things to remember when creating your platter, to make it look (and taste) as impressive as possible, are: ● Make sure you assemble the board just before serving so everything is fresh ● Always include crackers, breadsticks or bread to use as a vessel for cheeses or dips ● Use small bowls or ramekins to hold small items and dips, like olives, nuts and chutneys ● Use a good variety of ingredients. For example, aim for one hard and one soft cheese, two or three different cured meats, and a few varieties of fruits and nuts ● If you use larger fruits, like figs or clementines, chop and tear them into different shapes, so that the fruit is easier to pick up and looks more appealing on the platter ● Swirl any dips into ramekins, and top with olive oil, seeds or chopped herbs ● Fill in any gaps on your platter with bay leaves or rosemary sprigs to decorate ● Bundle any cured meats into nests, or roll or fold to create a variety of textures
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