Fruits De Mer Seafood Platter
Ingredients
- 4 pounds ice cream salt
- 8 ounces poke
- 4 ounces seaweed salad
- 4 ounces lox slices
- 2 tablespoons capers (rinsed and drained)
- 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.
Nutrition
- Calories: 270
- Fat: 7.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0.0 g
- Cholesterol: 180.0 mg
- Sodium: 1100.0 mg
- Carbohydrates: 9.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 43.0 g