Seafood Plateau Recipe

Shuck and prepare oysters

Place a clean towel on your work surface. Hold each oyster flat-side up and insert an oyster knife into the hinge. Twist to pop the hinge, run the knife along the top shell to sever the muscle, remove the top shell, and loosen the oyster from the bottom shell while keeping the oyster liquor. Arrange oysters on a bed of crushed ice in a large shallow platter to keep cold.

Poach shrimp

In a medium saucepan, bring 6 cups water, 1 tablespoon kosher salt, bay leaf, and peppercorns to a simmer. Once simmering, add the shrimp and poach gently until just opaque and curled, about 2–3 minutes depending on size. Remove shrimp with a slotted spoon into an ice bath to stop cooking. When cooled, drain and pat dry. Keep chilled in the refrigerator until plating.

Prepare tuna

Trim any sinew from the tuna and dice into small 1/4-inch cubes. Mince the shallot and chives finely.

Assemble tuna tartare

In a bowl, combine diced tuna, minced shallot, chopped chives, and capers. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt (adjust to taste). Gently fold to combine without mashing the tuna. Taste and adjust seasoning. Cover and refrigerate until ready to plate.

Mix smoked trout dip

In a medium bowl, beat together 4 oz softened cream cheese and 2 tablespoons sour cream until smooth. Fold in flaked smoked trout, 1 tablespoon chopped fresh dill, 1 teaspoon lemon zest, 1 teaspoon lemon juice, and optional 1 teaspoon hot sauce. Season with a pinch of salt and pepper to taste. Chill for 20–30 minutes to let flavors meld.

Prepare garnishes and sauces

Have cocktail sauce and mignonette in small bowls. Cut lemons into wedges. Arrange toasted baguette slices or crackers on a separate plate. Place microgreens or parsley in a small pile for garnish.

On a large round or rectangular platter, spread 6 cups of crushed ice to create a stable cold bed for the seafood plateau.

Group items for an attractive presentation: Arrange the 12 oysters in their shells on one side of the platter, tucking them into the ice so they sit level. Place the 6 chilled poached shrimp in a neat cluster with their tails exposed for easy picking.

Spoon the tuna tartare into a small ring mold or mound it neatly on the platter (about 8 oz total). Place the smoked trout dip in a small bowl and nestle it into the ice.

Add small bowls of cocktail sauce and mignonette on the platter. Scatter lemon wedges around the seafood and garnish with microgreens or parsley. Tuck toasted baguette slices or crackers near the smoked trout dip for spreading.

Final check: Ensure all items are cold. Serve immediately with small forks, oyster knives, napkins, and a trash bowl for shells. Suggest guests squeeze lemon, top oysters with mignonette or cocktail sauce, enjoy shrimp with cocktail sauce, and spread smoked trout dip on toast; enjoy tuna tartare chilled.