Homestyle ‘seacuterie’ board
A holiday entertaining seafood board without blowing your budget.
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Chef Trevor Lui shares his tips to making a holiday entertaining seafood board without blowing your budget. “This is our way of doing a fairly budget friendly sea-cuterie.”
Try it out yourself!
Ingredients
1 can
cooked crab
1 medium container
whipped cream cheese
2 tbsp
finely chopped chives
salt
pepper
Deviled Caviar Eggs
4
medium hard boiled eggs
1/2 cup
kewpie (or mayo)
1/2 cup
Korean chili flakes
250 gm
Canadian smoked salmon
2 tins
sardines
1 tin
smoked oysters
12
blanched large prawns/jumbo shrimp
cooked clams or mussels
1
lemon
1/2 jar
capers
1/2 cup
sliced red onions
1/ cup
cocktail sauce (or hot sauce)
crisps (or toast points)
Instructions
Instructions:
- In a small mixing bowl, combine drained crab meat, cream cheese and chives.
- With a pastry spatula, fold until all ingredients are fully combined.
- Add salt and pepper to taste.
- Transfer to a serving bowl or ramekin, cover and chill.
- Remove cooked yolks and add into a small mixing bowl leaving half whites intact and off to the side.
- Add in kewpie followed by chili flakes. Fold until all contents are thoroughly blended.
- Using a zip lock type bag, add mixture into bag, seal and cut a small corner off of bottom of the bag.
- Now, lightly squeeze the contents and carefully pipe yolk mixture back into egg whites.
- Top each half with a small dollop of fish roe or caviar.
- Arrange all seafood in a presentable manner in format best suited to you.
- Leave both smoked sardines and oysters in tin with lids off and seafood in the natural oils. Place accordingly on platter or tower.
- Garnish smoked salmon with capers and sliced red onions; in addition, lemon wheels neatly garnished throughout the platter.
- Bread or crisps should be plated separately and served with platter