Fresh Seacuterie Board
This ‘seacuterie’ board is sure to make a splash at your next gathering or special occasion! From prawn and kelp salad to kalamari and oranges, have fun with your favourite seafood and fresh side bites.
Present them on a large pan or bread board for easy serving and brilliant display.
Ingredients
To 6 servings
KALAMARI ORANGE SALAD
1 teaspoon orange zest
2 tablespoons fresh orange juice
1 teaspoon ginger juice
1 small clove garlic, grated
2 tablespoons low sodium soy sauce
1 ½ teaspoons toasted sesame oil
2 tablespoons unsweetened mirin
1 tablespoon apple cider vinegar
1 fresno chilie, seeded and minced
½ teaspoon sugar
1 tablespoon olive oil, plus 1½ teaspoons
1 ¼ teaspoons kosher salt
¾ lb frozen cooked octopus(340 g), thawed, cut into ¼-inch (6 mm) rounds
Micro cilantro, for serving
MIGNONETTE SAUCE
1 small shallot, minced
½ cup red wine vinegar(120 mL)
½ teaspoon crushed black peppercorns
CRAB DIP
2 tablespoons cream cheese
1 tablespoon mayonnaise
2 teaspoons old bay seasoning
⅛ teaspoon garlic powder
1 ½ teaspoons prepared horseradish
1 teaspoon lemon zest
1 tablespoon lemon juice
3 dashes worcestershire sauce
½ lb fresh crab meat(225 g)
2 tablespoons fresh chives, plus more for garnish
1 ¼ teaspoons kosher salt
OYSTERS
8 fresh oysters
ASSEMBLY
6 cups crushed ice(840 g), plus more as needed
2 butter lettuce leaves
½ lb prepared ahi poke salad(225 g)
1 lb lox(455 g)
1 lb cocktail shrimp(455 g), tails on
½ cup cocktail sauce(160 g)
2 tablespoons prepared horseradish
½ cup seaweed salad(70 g)
4 slices grilled bread
8 crackers, of choice
1 english cucumber, sliced on the diagonal into 1/4 in (6mm) rounds
½ lb crab claws(225 g)
1 blood orange, sliced
1 cup pickled vegetable(150 g), such as peppadews and onion
1 tablespoon caper, drained
decoratively cut lemon
Golden Kelp Granules to taste.
SPECIAL EQUIPMENT:
oyster knife if you choose to shuck your own oysters
2 baking sheets, 26 x 18-inch (66 x 45 cm)
brown butchers paper
Inspired by Tasty, orignal recipe > HERE.