Seafood Towers Recipe

Poach shrimp

Fill a medium saucepan with 4 cups water. Add kosher salt, peppercorns, bay leaves and the juice of half a lemon. Bring to a gentle boil. Add shrimp in a single layer, return to a simmer and poach until shrimp are pink and just cooked through, about 2–3 minutes depending on size. Do not overcook.

Immediately transfer cooked shrimp to a bowl of ice water to stop cooking and chill, about 3–5 minutes. Drain and pat dry with paper towels. Refrigerate until assembly.

Prepare cocktail sauce by stirring prepared cocktail sauce with the prepared horseradish; taste and adjust heat. Spoon into a small bowl for serving.

When ready to serve, arrange 5 shrimp per tower on the rim of a small glass or cocktail cup with a small bowl of sauce in the center or side. Garnish with a sprinkle of chopped parsley and a lemon wedge.

Clean oyster shells under cold running water with a brush to remove debris. Place a towel or glove-protected hand over the oyster and use an oyster knife to carefully shuck: insert knife at hinge, twist to pop, cut the muscle along the top shell and remove top shell. Run the knife under the oyster to release it from the bottom shell but leave it in the bottom shell to retain liquor.

Taste and season mignonette if making from scratch (combine 2 oz red wine vinegar, 1 tbsp finely minced shallot, pinch of sugar, salt and pepper to taste). Place a small spoonful of mignonette on each oyster, or serve mignonette, hot sauce and lemon wedges on the side.

Arrange crushed ice on a serving platter to form a stable bed. Nestle 6 shucked oysters in the bottom shells into the ice. Serve immediately with lemon wedges and optional hot sauce; sprinkle a tiny pinch of sea salt if desired.

In a medium bowl, combine softened cream cheese, sour cream and mayonnaise. Whisk or beat with a fork until smooth and homogenous.

Fold in flaked smoked trout, lemon juice, chopped capers, minced shallot, chopped dill, hot sauce (if using) and freshly ground black pepper. Taste and adjust seasoning with more lemon or pepper as needed.

Cover and chill the dip for at least 30 minutes to allow flavors to meld. Transfer to a small serving bowl and garnish with additional dill. Serve with crackers or crostini.

Build each seafood tower on a three-tiered stand or create a single impressive plate. On the bottom or largest tier, spread a bed of crushed ice and place the 6 oysters in their shells. Add lemon wedges on the ice around them.

On the middle tier or area, place the small bowl with chilled smoked trout dip and surround with crackers or crostini for guests to help themselves.

On the top tier or rim of a cocktail glass, arrange 5 chilled shrimp per portion around a small ramekin of cocktail sauce. Garnish all tiers with microgreens or chopped parsley and additional lemon wedges.

Serve immediately so oysters remain cold and shrimp stay chilled. Provide small forks for the oysters, spoons for the dip and cocktail forks or fingers for the shrimp.