Seacuterie (Seafood Charcuterie Board)
Make the best statement at your next gathering with this easy and unique Seacuterie - a grazing board for all seafood lovers!With a seafood dip, various tinned fish, smoked salmon, and of course all the crackers and veggies we can fit!
Servings 12 servings
Equipment
- 1 Large charcuterie board
- 5 Small forks and spoons
Ingredients
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
Instructions
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.