Make the best statement at your next gathering with this easy and unique Seacuterie - a grazing board that's perfect for all seafood lovers!
Seafood appetizers at any gathering are always a delicious winner in my book!
Now, add a grazing board of various seafood options and I know exactly where all the seafood lovers are gathering! Me especially!
I made this board for a gathering with about a dozen ladies, when we got together to make this baked whole fish, and a few ladies brought some of my recipes like this clam ceviche and rosemary parmesan bread, a spin off of parmesan fish.
It was a great time and everyone really enjoyed the selection of seafood from the smoked salmon, to the clam dip, and of course various tinned fish.
Tinned fish is becoming more and more popular right now. With a wide selection of tinned fish and other seafood options to choose from. Like dill trout, spicy oysters, and mussels in various sauces.
Having a wider selections makes it even more fun to add variety to a seafood charcuterie board! And with any leftover smoked salmon, make this mouthwatering smoked salmon breakfast the next morning!
WHAT IS SEACUTERIE
Seacuterie is having a beautiful moment right now, and for all the right reasons! If you think of a traditional charcuterie board that is widely popular and makes an appearance at nearly everything gathering, at least when I'm invited, then seacuterie should too!
A seacuterie board is the same concept as a salami charcuterie board, but with seafood. Common items are smoked salmon, tinned fish, and homemade seafood dips.
WHAT TO PUT ON A SEAFOOD CHARCUTERIE BOARD
You can put just about any seafood on seacuterie boards, including tinned fin, shrimp, smoked salmon or lox, oysters on the half shell, and seafood dips. My favorite dips are hot crab dip and clam dip.
When working with seafood, I search for top quality every time. One of the best ways to tell if seafood is top quality is to experiment with different brands and look for a good texture, flavor, and appearance. Everything seafood variety is different ways to check.
Working with tinned or canned seafood, I highly recommend looking for high-quality ingredients and to ensure that the company sources their products sustainably.
And if you're not sure about the quality of a certain type of seafood, don't hesitate to ask your local fishmonger or seafood vendor for their advice - they are incredibly helpful and knowledgeable.
HOW TO ASSEMBLE A SEACUTERIE BOARD
A seafood charcuterie board is such an easy and fun appetizer to put together for a crowd. I’ve made them several times for my family as well as friends, using various veggies, breads, crackers, fruit, nuts, olives pickled veggies, and sometimes with salami and cheese as well.
Be sure to make it look as good as it tastes!
Here’s a full list of what to include in a seacuterie:
Clam dip or crab dip
MY BEST TIPS
- Choose items that your guests will love. I love certain food that are always winners, like smoked salmon, a dip for all the delicious crackers, and of course, some unique picks like a flavored tinned fish.
- Add fresh herbs, lemons, and capers to tinned fish. Adding a little more flavor helps elevate the tinned fish to make them much more suitable for a beautiful seafood board!
- Make it look as good as it tastes!
WHAT TO SERVE WITH A FISH CHARCUTERIE BOARD
Pair this fabulous appetizer with a tasty seafood dinner, like my Penne al Salmone (creamy salmon pasta), a spectacular seafood boil, baked whole fish, baked fish with olives and artichoke, or this yummy creamy crab pizza! I have tons more to choose from like these options:
MORE SEAFOOD APPETIZER RECIPES
Seacuterie (Seafood Charcuterie Board)
- 1 Large charcuterie board
- 5 Small forks and spoons
For the seacuterie board
- 3 tins seafood, such as smoked oysters, sardines, flavored mussels, clams, etc.
- 8 oz smoked salmon
- 8 oz cooked shrimp
- various crackers
- 2 cups fresh veggies sugar snap peas, cucumbers, cherry tomatoes, etc.
- 1 cup fresh fruit , apples, pears, peaches
- 1 cup olives
- ¼ cup capers
- ½ lemon, cut into wedges
- 4 sprigs fresh herbs to garnish dill, basil, thyme
For the clam dip
- 1½ cups clams steamer clams, razor clams, cockle clams, or your preference
- 1 tablespoon olive oil for cooking
- ½ cup sour cream
- 8 oz cream cheese , softened
- 3 tablespoon parmesan cheese
- 2 teaspoon hot sauce , tapatio or Louisiana
- 2 stalks green onion
- 1 heaping teaspoon smoked paprika
- ½ teaspoon Johnny's seasoning salt , sea salt is ok
For the clam dip
- In the food processor, add all the ingredients except the clams and blend until well-combined.
- Chop the clams and gently mix them into the dip.
- Place in the fridge until ready to serve.
Assembling the board
- Open the seafood cans and top them with fresh spices, oil, or herbs.
- Place them throughout the platter and add the clam dip and smoked salmon.
- Surround the seafood with crackers, fresh vegetables, fruit, olives, and other marinated vegetables. Split up large amounts of one product into different parts of the board to make it more appealing.
- Garnish with capers, fresh lemon wedges, and herbs throughout.
- Place in the fridge if not used immediately.