Ingredients:

  • 4 oz (115g) Smoked Salmon, thinly sliced
  • 4 oz (115g) Smoked Trout, flaked
  • 4 oz (115g) Cured Salmon Gravlax, thinly sliced
  • 4 oz (115g) Smoked Mackerel fillets, skin on
  • 1 cup (240ml) Pickled Shrimp, store-bought or homemade
  • 1 cup (240ml) Pickled Mussels, store-bought or homemade
  • 1/2 cup (120ml) Capers, drained
  • 1/4 cup (60ml) Lemon slices, thinly cut
  • 1 lb (450g) Cooked Shrimp, peeled and deveined, tails on
  • 1 lb (450g) Fresh Oysters, shucked (or canned smoked oyster)
  • 1/2 lb (225g) Crab legs, cooked and cracked
  • 1 Avocado, sliced
  • 1 Cucumber, sliced
  • 1 baguette, sliced
  • Crackers, assorted (e.g., water crackers, rye crackers)
  • Dill sprigs, for garnish
  • Lemon wedges, for serving
  • Cocktail Sauce, for serving
  • Horseradish Cream Sauce, for serving
  • Tabasco sauce, for serving

Instructions:

  1. Prepare the Pickled Elements: Ensure your pickled shrimp and mussels are drained well.
  2. Prepare the Fresh Elements: Shuck oysters (if using fresh) and arrange on a bed of ice. Slice avocado and cucumber.
  3. Arrange the Smoked and Cured Fish: Fan out the smoked salmon, gravlax, and flaked trout in attractive groupings on the board. Place the mackerel fillets strategically.
  4. Arrange the Cooked Seafood: Arrange the cooked shrimp, crab legs, and any poached elements artfully around the board, creating height and visual interest.
  5. Add Pickled Items and Accompaniments: Place pickled shrimp, mussels, capers, and lemon slices in small bowls and position them on the board. Arrange the baguette slices and crackers.
  6. Garnish and Serve: Garnish with dill sprigs and lemon wedges. Serve with cocktail sauce and horseradish cream. Tabasco sauce on the side for that extra kick!