Oysters, Shrimp, Deviled Eggs, Yukon Gold Baked Potato With Truffle Chips, Crème Fraiche Recipe

Prepare a bed of crushed ice on a large serving platter or shallow pan. Arrange oysters on their half shells on the ice to keep them stable and chilled.

Just before serving, place a small spoonful (about 1 tsp) of mignonette on each oyster or serve mignonette in a small bowl alongside the platter so guests can add to taste.

Provide lemon wedges on the platter and sprinkle a light pinch of coarse sea salt over oysters if desired. Serve immediately.

In a medium saucepan, combine 6 cups water, 1 tablespoon salt, bay leaf, peppercorns and the halved lemon (squeeze one half into the water and toss both halves in). Bring to a rolling boil over medium-high heat.

Once boiling, remove from heat and add the shrimp. Cover the pot and let shrimp poach in the hot water for 2–3 minutes until just pink and opaque (do not overcook).

Prepare an ice bath (bowl with ice and cold water). Immediately transfer the shrimp to the ice bath to stop cooking for about 3 minutes, then drain and peel (leave tails on if preferred).

Arrange chilled shrimp on a small plate or around a bowl of cocktail sauce. Garnish with chopped parsley and a lemon wedge. Keep chilled until serving.

Place 6 eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit for 10 minutes.

Drain hot water and transfer eggs to an ice bath for 5–10 minutes. Peel eggs carefully and halve them lengthwise.

Remove yolks and place yolks in a bowl. Mash yolks with a fork until smooth.

Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the yolks. Mix until creamy and taste-adjust seasoning.

Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle smoked paprika and snipped chives over the filled eggs. Refrigerate until ready to serve.

Preheat oven to 425°F (220°C). Scrub the Yukon Gold potatoes and dry well.

Prick each potato several times with a fork. Rub each potato with olive oil and sprinkle with sea salt and black pepper. Place on a baking sheet.

Bake potatoes until tender and a skewer slides into the center easily, about 45–60 minutes depending on size. Remove from oven and let rest 5 minutes.

While potatoes bake, prepare truffle chips if making homemade: thinly slice a starchy potato on a mandoline, dry slices, fry or bake until crisp, then toss lightly with a teaspoon of truffle oil and a pinch of salt. Alternatively use store-bought extra-thin chips and toss with truffle oil.

When potatoes are cool enough to handle, make a lengthwise slit in the top of each and squeeze to open. Add 1/2 tablespoon butter to each (optional) and 3 tablespoons crème fraîche per potato (divide the 3/4 cup among 4 potatoes). Stir inside gently to create a creamy interior.

Spoon remaining crème fraîche on top, scatter minced chives, and crown each potato with a small handful (about 1/4 cup) of truffle chips. Finish with a light drizzle of truffle oil if desired and a pinch of coarse sea salt.

Arrange oysters on the iced platter, place the bowl of chilled shrimp with cocktail sauce nearby, set deviled eggs on a small dish and arrange the baked potatoes on a warm plate or separate tray.

Scatter microgreens or a few salad greens around the plates for color and texture. Add extra lemon wedges and small spoons for mignonette and cocktail sauce.

Serve immediately so oysters and shrimp remain chilled and potatoes remain warm. Suggest guests take one of each item and enjoy the contrasting temperatures and textures.