Chilled Seafood Assiette Recipe

Make dill mayonnaise

In a bowl combine 1 cup mayonnaise, 3 tbsp finely chopped dill, 2 tsp lemon juice, 1 tsp Dijon mustard, 1 tbsp very finely minced shallot, 1 tsp prepared horseradish (optional), 0.5 tsp sea salt and 1 tsp black pepper. Stir thoroughly until smooth and taste; adjust salt, lemon or dill as needed. Chill in refrigerator while preparing other components (at least 15 minutes).

Prepare roll-mop herring

If roll-mop herring fillets are whole, slice each fillet into 2–3 bite-sized pieces. Drain well on paper towels. Toss lightly with 1 tsp of the chilled dill mayonnaise to gloss (optional) and return to fridge.

Assemble smoked salmon and pate

Arrange smoked salmon slices on a plate or portion into small folds. Place hot smoked salmon pate in a small ramekin or quenelle using a spoon. Refrigerate until plating.

Prepare shellfish

If mussels, cockles and crayfish are chilled and shelled, pat them dry gently with paper towel. For mussels and cockles, toss lightly with 1 tsp lemon juice and a pinch of chopped dill. For crayfish tails, check for any stray shell pieces and keep chilled.

Slice cucumber

Peel (optional) and thinly slice the cucumber on a bias into 3 mm (1/8 in) discs. Reserve about 12 slices for cups and the remainder for a small pile on the assiette. If you want cucumber cups: take thicker slices (6 mm), scoop a small center hollow with a melon baller to make a shallow cup for a single mussel or a dollop of dill mayonnaise.

Prepare lemon and microgreens

Cut lemon into wedges and wash/dry microgreens or dill sprigs. Keep chilled until plating.

Prepare serving bed

On a large chilled serving platter or individual plates, spread a layer of crushed ice (about 4 cups) or place a bowl with ice as a bed to keep seafood cold. Line lightly with a clean folded kitchen towel or parchment if desired to keep seafood from direct contact with ice.

Arrange components

Arrange the smoked salmon slices folded or rolled on one side of the plate. Position the ramekin with hot smoked salmon pate near it. Place roll-mop herring pieces in a small cluster. Spoon mussels and cockles into two separate small piles; tuck a few cucumber slices or cucumber cups with a mussel on top. Neatly pile crayfish tails in another cluster. Add a small dollop of dill mayonnaise beside each seafood grouping (or add a spoonful to cucumber cups). Scatter chopped capers lightly over the roll-mop and smoked salmon if desired. Garnish with microgreens or dill sprigs and a light sprinkle of sea salt flakes over the smoked salmon and crayfish. Place lemon wedges around the plate.

Final touches

Serve immediately with crispbread or toasted baguette slices on the side. Provide small forks and teaspoons for pate and mayonnaise. Keep extra dill mayonnaise in a small dish for guests to use. Estimated chilled holding time is short; serve within 30 minutes of plating for best texture and temperature.