4 crab legs (cut in half lengthwise and crosswise into 3-inch lengths)
8 ounces poached prawns
8 ounces hot-smoked salmon (cut into bite-size pieces)
8 ounces clams or mussels or some of each (scrubbed and beards removed)
12 oysters in shell
3 lemons (halved or cut into wedges)
1/2 ounce fresh dill
Favorite sauces (such as cocktail sauce, mignonette and crème fraîche)
Directions
Spread salt on large, rimmed, serving platter. Cover with plastic wrap. The salt provides a bed to hold everything in place. The plastic keeps food from touching salt directly. Lettuce leaves may also be used to keep food from contacting salt.
Place poke, seaweed salad, and lox in small bowls. Top lox with capers. Arrange bowls on platter.
Tuck crab legs, prawns, and hot-smoked salmon around bowls.
No more than an hour before serving, steam clams and/or mussels. Place them in pan with 1/2-inch of water. Cover, bring to boil, and simmer 2 to 3 minutes, until they open. Add to platter.
Shuck oysters and nestle them into plastic covered salt so they don't spill their juices. Tuck in lemons and sprigs of dill.
Serve platter with your favorite sauces. It can be an elegant appetizer or served as dinner with a loaf of bread, butter, and a small green salad. We suggest small plates, bowls, and forks so your guests can help themselves and discard their shells.
