MORRIS, Connecticut — Nothing says "Connecticut" and summer more than some good seafood! Susie Pregno from West Shore Seafood in Morris shares with us how to make a tasty "seacuterie" platter, serving up the best of the best from the sea!
"Seacuterie" Platter
Proteins:
- Octopus salad
- Smoked fish dip
- Poke tuna
- Oysters on the half shell with mignonette sauce
- Poached shrimp with cocktail sauce
- Jonah crab claws
- Lox
- Caviar
Accoutrement:
- Crackers
- Creme fraiche
- Capers
- Horseradish
- Cucumber slices
- Blood orange slices
- Lemon slices
- Crostini
- Seaweed salad
Octopus Salad (Prepare one day ahead)
Ingredients
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon grated ginger
- 1 small clove garlic, minced
- 2 tablespoons soy sauce (or tamari for GF)
- 1 ½ teaspoons toasted sesame oil
- 2 tablespoons mirin
- 1 tablespoon apple cider vinegar
- 1 serrano pepper seeded and minced
- 1 tablespoon olive oil, plus 1½ teaspoons
- 1 ¼ teaspoons kosher salt
- ¾ lb cooked octopus, thawed, cut into ¼-inch (6 mm) rounds
- Micro cilantro for serving
Instructions
Grill the tentacles for a minute or two for a nice, smoky char.
Cut the tentacles into 1/4-inch rounds.
In a large bowl, whisk together the orange zest, orange juice, ginger, garlic, soy (tamari) sauce, sesame oil, mirin, apple cider vinegar, serrano, sugar, olive oil, and salt.
Add the octopus and toss.
Cover the bowl with plastic wrap and marinate overnight.
Smoked fish dip
Ingredients
- 8 oz smoked fish, flaked
- 8 oz cream cheese, softened
- 2 Tbsp finely chopped jalapeno
- 2 Tbsp chopped celery
- 2 Tbsp chopped onion
- 1 Tbsp Worcestershire sauce
- 1 tsp Hot Sauce
- ¼ cup mayo
- ¼ cup sour cream
- Old bay to garnish
Instructions
Combine cream cheese, sour cream, and mayo until thoroughly mixed.
Add all ingredients except the fish.
Gently fold in the fish.
Garnish with Old Bay seasoning.
Poke tuna
Ingredients
- ½ lb Ahi Tuna cubes
- 2 Tbsp cup mirin
- 1/2 cup soy (tamari) sauce
- ½ cup lemon juice
- 2 Tbsp rice vinegar
- 2 tsp minced ginger
- ¼ tsp minced garlic
- ¼ tsp sugar
- Sesame seeds to garnish
Instructions
Whisk all but the tuna in a non-reactive bowl.
Toss the tuna in marinade.
Allow the tuna to marinate for around 15 minutes.
Remove the tuna with a slotted spoon and garnish with sesame seeds.
Enjoy!
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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