Fruit De Mer Recipe

Arrange smoked trout

Flake the smoked trout into bite-size pieces with your fingers, removing any bones. Arrange the flakes in a small mound on one section of the platter so they are easy to pick up with a fork or cracker.

Arrange smoked salmon

Fold or roll the slices of house-smoked salmon into loose rosettes or gentle folds and place them next to the trout, leaving space for other components. If slices are large, cut into 2–3 inch lengths for easier serving.

Place pickled shrimp

Pat the pickled shrimp lightly with paper towel if they are too wet. Arrange the shrimp in a neat cluster or in a crescent on the platter so they’re easy to grab. If serving chilled, keep shrimp on a small bed of crushed ice or a chilled section.

Prepare and plate Boursin

Bring the Boursin to room temperature for 15–20 minutes so it’s soft and spreadable. Spoon the cheese into a small bowl or form into a log or quenelle with two spoons. Place it on the platter with a small spreader or butter knife.

Slice eggs

Peel the hard-boiled eggs and rinse under cold water. Slice each egg into halves or quarters, depending on size and presentation. Arrange the egg pieces near the Boursin and seafood; sprinkle a little black pepper over the egg halves.

Prepare pickles and onion

Halve the cornichons lengthwise and separate the red onion into very thin rings. If onion is too sharp, soak the rings in cold water for 5 minutes and drain. Arrange the pickle halves and onion rings in small piles around the platter.

Add capers

Scatter the drained capers in small clusters around the smoked fish and Boursin so guests can take a few with each bite. You may reserve a small spoon for the capers if desired.

Assemble platter

On a large serving board or platter, place components with contrasting colors and textures next to each other: salmon rosettes, trout flakes, Boursin bowl, pickled shrimp, egg pieces, pickle halves, and onion rings. Leave space between items so each component is visually distinct and accessible.

Add crackers and garnishes

Fan crackers or arrange toasted baguette slices at one edge of the platter. Tuck lemon wedges and dill sprigs between items. Lightly grind black pepper over exposed items if desired. Place extra capers or lemon wedges in small ramekins if you want self-serve accents.

Serve

Serve immediately at cool room temperature or chilled. Provide small forks, spreaders, and napkins so guests can combine components (for example: cracker with Boursin, a slice of salmon, a caper, and a sliver of onion). Estimated shelf life for best quality: consume within 2–3 hours if left at room temperature, or keep chilled on ice for longer service.