Assiette Marine Recipe

Bring the smoked coho salmon and chilled northern shrimp out of the refrigerator 10 minutes before plating to take the chill off (do not warm). Arrange salmon slices and shrimp on a chilled serving platter or individual plates in an attractive assortment, leaving space for mousseline, bruschetta and toasts.

Scatter the rinsed capers evenly over the salmon and shrimp, reserving a few capers for garnish. Place lemon wedges on the platter for squeezing at the table.

Make mousseline

In a small bowl, whip the heavy cream to soft peaks. In a separate bowl, beat the softened butter lightly with lemon zest, lemon juice, sea salt and white pepper until smooth. Gently fold the whipped cream into the butter mixture until homogenous and airy, creating a light lemon mousseline. Taste and adjust seasoning. Chill briefly if needed to firm slightly (5–10 minutes).

Using a spoon or piping bag fitted with a plain round tip, pipe or dollop quenelles of mousseline on the platter next to the salmon and shrimp. Reserve some mousseline to dot on bruschetta if desired.

Drizzle the extra-virgin olive oil lightly over the seafood arrangement. Sprinkle ground sumac evenly over the salmon slices for a bright, tangy finish. Scatter chopped dill and snipped chives over the seafood and mousseline, leaving some for garnish.

Prepare bruschetta topping and toast slices

Preheat oven to 400°F (200°C). Arrange the bread slices on a baking sheet, brush lightly with olive oil and toast in the oven 5–7 minutes until golden and crisp. Rub the warm toasted slices lightly with the garlic clove for a hint of garlic.

While toasting, combine the diced tomato, basil, lemon juice, sea salt and black pepper in a small bowl. Spoon the tomato mixture onto the warm toasted slices just before serving. If desired, dot a little lemon mousseline on a few bruschetta for contrast.

Assemble pissaladière toasts

Lightly toast the round toasts or crostini if not already crisp. Spread a thin layer of caramelized onion confit onto each toast. Top several toasts with a half anchovy fillet and a few halved black olives to evoke the classic pissaladière flavor. Reserve some plain onion-topped toasts for guests who prefer no anchovy.

Arrange bruschetta and pissaladière toasts on the same platter or on a separate board beside the seafood. Garnish the entire plate with the remaining capers, a final light dusting of sumac, and a few sprigs of dill. Serve immediately with lemon wedges and extra black pepper on the side.

Recommended serving: allow guests to assemble bites combining salmon or shrimp with a smear of lemon mousseline on a bruschetta or enjoy the pissaladière toasts alongside the smoked fish for variety.