Seafood Platter Recipe
Oysters, taramasalata, smoked trout salad, yellowtail crudo with capers, mussel dolmas, bottarga, lavash crackers
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Ingredients
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Oysters
Taramasalata
Smoked Trout Salad
Yellowtail Crudo with Capers
Mussel Dolmas
Bottarga
Lavash Crackers & Plating
Method
Oysters
- 1
shuck and plate
Rinse oyster shells under cold water and scrub if needed. Using a hot towel or glove for safety, shuck oysters and preserve the liquor in each half shell. Arrange a bed of crushed ice on a large platter and nestle oysters on top. Place lemon wedges and small bowls of mignonette alongside. Keep chilled until serving.
Taramasalata
- 2
soak bread
Tear the bread into pieces and place in a small bowl. Pour the milk over the bread and let soak for 5 minutes until softened; squeeze out excess milk, reserving a little for texture if needed.
- 3
blend tarama
In a food processor combine the softened bread, tarama (or bottarga pulp), crushed garlic, and lemon juice. Pulse to combine into a coarse paste.
- 4
emulsify
With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. If too thick, add a teaspoon of reserved milk or a little water to reach a creamy, spreadable consistency. Season with black pepper to taste (do not add extra salt if tarama is very salty). Transfer to a small bowl and chill briefly.
Smoked Trout Salad
- 5
assemble salad
In a mixing bowl combine baby arugula, thinly sliced fennel, and red onion. Add flaked smoked trout, capers, chopped dill and toss gently with the lemon olive oil dressing until lightly coated. Adjust with a pinch of salt and pepper if needed (taste first because trout and capers are salty). Place in a serving bowl or mound on the platter.
Yellowtail Crudo with Capers
- 6
dress and serve
Arrange thin slices of yellowtail on a chilled plate in a single layer or slight overlap. Sprinkle the rinsed capers over the fish. Drizzle evenly with olive oil and lemon juice, then scatter microgreens or basil leaves and finish with fine sea salt. Serve immediately to preserve the delicate texture.
Mussel Dolmas
- 7
prepare filling
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced shallot and cook until translucent, about 2 minutes. Add the rinsed rice and toast briefly for 1 minute. Add 80 ml water (just enough to partially cook), cover and simmer very gently for 8–10 minutes until rice is nearly tender but with some bite; remove from heat and let cool slightly. Stir in toasted pine nuts, chopped parsley, chopped dill, lemon juice, remaining 1 tablespoon olive oil, salt and pepper. Taste and adjust seasoning.
- 8
assemble dolmas
Lay a grape leaf shiny-side down on a work surface. Place about 1 tablespoon of the rice mixture near the stem end, top with one mussel meat, fold in sides and roll tightly to form a neat cylinder. Repeat with remaining leaves, rice and mussels to make 12 dolmas.
- 9
Bottarga
- 10
prepare bottarga
Using a very sharp knife or a microplane, thinly shave or grate the bottarga. Place the shavings in a small bowl and drizzle with 1 tablespoon olive oil and sprinkle with lemon zest. Toss gently. Keep a small bowl of grated bottarga for guests to sprinkle on crackers or oysters as desired.
Lavash Crackers & Plating
- 11
make lavash crackers
Preheat oven to 180°C (350°F). Brush lavash sheets lightly with olive oil and sprinkle with sea salt flakes. Cut each sheet into 6–8 rectangular crackers. Place on a baking sheet and bake for 8–12 minutes until crisp and lightly golden. Remove and cool on a rack.
- 12
final assembly
On a large serving board or chilled platter, arrange the crushed-ice bed with oysters at one end. Place a small bowl of taramasalata nearby with a spoon. Mound the smoked trout salad next to it. Fan the yellowtail crudo on a chilled plate or directly on the board. Arrange mussel dolmas in a neat row, and place the bowl of grated bottarga with a small spoon. Scatter lavash crackers around the platter and tuck lemon wedges and fresh herbs for garnish. Provide small forks, cocktail picks, and napkins. Serve immediately so raw items remain chilled and crackers stay crisp.
