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Under the sea
Ingredients
- Smoked trout dip
- Seafood cocktail sauce
- Quick pickled onions
- 2 cups green grapes
- 8 blackberries
- 1 lemon
- 16 wild Pacific prawns
- 225 gram smoked trout fillet
- 170 grams lox, any type
- 57 gram tin smoked mussels
- 113 grams crumbled blue cheese
- 24 soda crackers
- 1/2 cup crème fraîche
- 1/2 cup cornichons
- Fresh curly-leaf parsley, for garnish
- Fresh dill, for garnish
Smoked trout dip:
- 1/2 cup full-fat cream cheese, room temperature
- 1/4 cup full-fat mayonnaise
- 1/4 cup chopped scallions
- 1 teaspoon dried dill
- 1 teaspoon lemon juice
- 1 cup flaked smoked trout
Seafood cocktail sauce:
- 1/2 cup ketchup
- 2 tablespoon jarred horseradish
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
Quick pickled onions:
- 1 medium red onion
- 1 cup white vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon flaked sea salt
Directions
- Make the Smoked Trout Dip, Seafood Cocktail Sauce and Quick Pickled Onions. Serve in jars.
- Prepare the fruit and vegetables: Snip the grapes into clusters of four to six. Cut the lemon into eight small wedges.
- Preheat the oven to 400°F. Pat the prawns dry. Lightly oil a baking sheet and arrange the prawns in a single layer. Bake for six to eight minutes until they transform from grey to pink and opaque. Lox usually comes presliced, so gently separate each slice so it’s easy for guests to select. Serve the prawns and lox on a salt block or on ice.
- Serve the smoked mussels directly from the tin.
- Prepare the other components in the style that works best for you, then arrange everything on and around your board. Top with optional garnishes.
TIPS:
Juicy fruits like berries and grapes are important for a sea- food board. They cut through the richness and smokiness of the fish and give the palate a break between bites.
A salt block is a great investment. It can be used to serve food hot or cold and makes for an attractive serving vessel. Don’t over season anything you put on a salt block, as the block itself will flavor the food. If you don’t have a salt block, consider serving the seafood directly on ice.
Smoked trout dip:
- In a medium bowl, combine the cream cheese, mayonnaise, scallions, dill and lemon juice.
- Gently fold in the flaked trout.
- Keep in an airtight container in the fridge for up to five days.
Seafood cocktail sauce:
- Whisk together all the ingredients in a small bowl.
- Cover and let stand in the fridge for one hour to allow flavors to meld.
- Keep in an airtight container in the fridge for up to seven days.
Quick pickled onions:
- Using a sharp knife or mandoline, finely slice the red onion. Place the onions in a clean 237 milliliter mason jar.
- Add the vinegar, water, sugar and salt. Seal the lid tightly and shake the jar vigorously for one minute.
- Place in the fridge for at least four hours before eating.
- Keep in an airtight container in the fridge for up to two weeks.
