Seacuterie

Planning to have friends or family over for a little light meal or a backyard picnic and contemplating the start of a tasty meal?  Instead of the usual charcuterie plate – crudité and dips or crackers, cold cuts, and cheese, you might want to consider a seacuterie board. It’s becoming a thing these days, apparently. First, we had restaurants serving seafood towers and platters. Now, the technique has migrated to home chefs. And it’s not a bad idea.

Picture instead smoked filets of white fish, cornichons, half-rounds of soft cheese, grapes, and white beans. Want some spreads? How about smoked bluefish or smoked salmon, fish paté, or caviar to spread atop your crackers or crusty slices of bread. Then add other condiments such as grainy mustard or blackberry jam, nuts, capers, or olives. Add pickles or cornichons to cut through the richness of smoked seafood and cheese. Other features could include a hot crab dip or even a classic tuna salad. Of course, you could go full blast with some oysters on the half shell

The great thing about a seacuterie board is that it can be versatile. Pay attention to a great mix of flavors and textures and be conscious of colors, too. Pairing with the right fruits and cheeses offers an opportunity for your guests to experience a range of flavors and combinations. Apples and grapes are a safe accompaniment, but you could also look at seasonally available fruits that would match well: cherries, melons, peaches. As for cheese, consider three different varieties – something sharp, regular, and mild.

Of course, you could go full top shelf with the oysters, sliced smoked salmon, and lobster meat. Then again, you could produce a perfectly fine seacuterie banquet that won’t break the budget. Maybe try tinned fish. Most supermarkets have a nice selection of interesting and delicious varieties. And, if you know the right place to obtain it, you might even try fish jerky. An easy addition is to have shrimp cocktail, though you could also serve shrimp in garlic sauce (gambas al ajillo) with easily available ingredients. You can add flavor variety with commercial tartar sauce and cocktail sauce, but maybe try a few more unusual choices: horseradish crème fraiche or lemon-garlic olive oil dip. With a modest effort, you can produce a perfectly acceptable seafood treat.

And if you’re planning to make this more of a full meal, why not consider including seafood chowder or grilled swordfish or salmon? After all, the world is your oyster.

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