Proper Plateau Recipe
oysters / lobster / shrimp cocktail / king salmon pâté / king crab / bigeye tuna / champagne mignonette / cocktail sauce / mustard sauce / umami sauce
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Ingredients
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Seafood and Accompaniments
Method
Preparation and Assembly
- 1
Prepare the Seafood
Shuck the oysters and place them on a bed of ice. Boil the lobster tails for about 8-10 minutes or until fully cooked, then cool and slice them in half lengthwise. Peel and devein the shrimp, then boil for 2-3 minutes until pink and opaque. Cut the king salmon and bigeye tuna into small cubes for the pâté.
- 2
Make the King Salmon Pâté
In a food processor, blend the cubed king salmon until smooth. Add cream cheese, lemon juice, dill, salt, and pepper to taste. Blend until creamy and smooth. Chill in the refrigerator for at least 30 minutes.
- 3
Prepare the Sauces
For the champagne mignonette, mix red wine vinegar, minced shallots, and a splash of champagne in a bowl. For the cocktail sauce, combine ketchup, horseradish, lemon juice, and Worcestershire sauce. For the mustard sauce, mix Dijon mustard with honey and a bit of apple cider vinegar. For the umami sauce, whisk together soy sauce, sesame oil, and a sprinkle of garlic powder.
- 4
Assembly
On a large platter, arrange the oysters, lobster, shrimp, king crab, and diced bigeye tuna. Serve with small bowls of the king salmon pâté and all prepared sauces. Garnish with lemon wedges and fresh herbs.