Sea Combo Recipe

Prep seafood

Pat the smoked salmon slices dry with paper towels and arrange in a single layer on a plate. If the nordic shrimp are large, halve them; if very small, leave whole. Pat shrimp dry and keep chilled until assembly.

In a small bowl, gently toss the shrimp with 1/2 tablespoon lemon juice, 1/4 tsp sea salt, 1/8 tsp black pepper, chopped dill, and 1 tablespoon of the drained capers. Taste and adjust seasoning lightly. Reserve the remaining capers for plating.

Zest the whole lemon over the salmon and shrimp for bright citrus aroma. Keep chilled while you make the mousseline and toasts.

Make citrus mousseline

Chill a medium bowl and whisk or beaters for a few minutes. In the chilled bowl, whip the 3 oz heavy cream to soft peaks. In a separate small bowl, whisk the egg yolk with the lemon juice, orange juice, lemon zest, salt and white pepper until smooth. Slowly fold the whipped cream into the yolk mixture until combined. Gently fold in the 1 tbsp melted cooled butter to add silkiness. The result should be a light, airy cream with noticeable citrus aroma. Taste and adjust salt or lemon as needed. Keep refrigerated until assembly but bring out 5 minutes before plating to soften slightly.

Prepare pissaladière-style caramelized onions

Heat 1 tbsp olive oil and 1 tbsp butter in a sauté pan over medium-low heat. Add the thinly sliced red onion and a pinch of salt. Cook slowly, stirring occasionally, for 15–20 minutes until very soft and lightly caramelized. Stir in 1/2 tsp sugar and 1/2 tsp red wine vinegar in the last 2 minutes to balance sweetness and deglaze. Remove from heat and let cool slightly.

Toast bread

Preheat oven broiler or a skillet. Brush both sides of the 8 bread slices lightly with remaining olive oil (about 1 tbsp) and rub one side with the cut garlic clove. Toast under the broiler 1–2 minutes per side or in a skillet 2–3 minutes per side until golden and crisp. If using butter, you may melt it in the skillet and toast bread in it for extra richness. Keep warm.

Assemble two styles of toast: For bruschetta-style, spread a thin layer of citrus mousseline on 4 slices; reserve the remaining 4 slices for pissaladière. For pissaladière-style, divide the caramelized onions across 4 slices, top each with an anchovy fillet (optional) and two olive halves. Return briefly to the broiler (30–60 seconds) just to warm toppings if desired.

Assemble SEA COMBO

On the 4 mousseline-topped bruschetta slices: gently fold or lay smoked salmon slices over the mousseline, placing 2 oz total salmon across the four pieces (approx 1 oz per 2 slices) and top with a few tossed shrimp pieces. Scatter a few capers and a small pinch of chopped dill on each. Sprinkle a light dusting of sumac (about 1/4 tsp across the 4 pieces) and a grind of black pepper. Garnish with microgreens or baby arugula.

On the 4 pissaladière toasts: place a small amount (about 1–2 shrimp per toast) of the dressed shrimp on top of the caramelized onion and olive/anchovy. Add a few capers as desired and finish with a small spoonful of the citrus mousseline (dot the toast) to tie flavors. Sprinkle remaining sumac lightly across these toasts as well.

Arrange the eight toasts on a serving platter, garnish with lemon wedges and extra dill. Serve immediately so the toasts remain crisp and the mousseline is airy.

Leftover notes: keep components chilled separately up to 24 hours; assemble just before serving to maintain texture.