Le Grand Plateaux Recipe
6 Oysters, 4 Shrimp, 6 Littleneck Clams, Chilled Mussels, Salmon Rillettes
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Ingredients
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Seafood
Salmon Rillettes
Method
Seafood Preparation
- 1
Prepare the Oysters
Shuck the oysters, removing the top shell and keeping the meat on the bottom shell. Place them on a bed of ice to keep cool.
- 2
Cook the Shrimp
Boil a pot of salted water. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove and chill in ice water.
- 3
Prepare the Littleneck Clams
Soak the clams in cold water for 20 minutes to remove sand. Steam them in a pot with a lid for about 5-7 minutes until they open. Discard any that do not open.
- 4
Chill the Mussels
Clean the mussels under cold water, removing any beards. Boil them in a pot with a cup of water for about 5-7 minutes until they open. Chill in ice water.
Salmon Rillettes Preparation
- 5
Mix the Salmon Rillettes
In a mixing bowl, combine the smoked salmon, cream cheese, fresh dill, lemon juice, capers, salt, and black pepper. Use a fork to mash and mix until combined but still slightly chunky.
- 6
Chill the Rillettes
Transfer the mixture to a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
Assembly
- 7
Assemble the Plateaux
On a large platter or serving board, arrange the shucked oysters, cooked shrimp, steamed littleneck clams, and chilled mussels. Serve with the chilled salmon rillettes alongside.