So I was drooling over this post about making your own charcuterie platters on Tasting Table at the airport the other day, and I flashed back on a seafood-focused “charcuterie” platter that I enjoyed in Boston a few years ago…

I can’t even remember where it was, let alone what was on it (I blame that on the Boston Seafood Show) but I do remember being wowed and swearing that I’d make my own the second I got home.

Flash forward 2.5 years and here I am again swearing that I will make one for our New Year’s Eve celebration!  What am I going to put on it the platter? Good question.  Here’s what I am thinking right now (but am open to hearing your suggestions).

First here’s some advice from Kris Morningstar (chef/owner of Terrine) from the Tasting Table piece: “When I'm building the perfect charcuterie plate, I want to get sweet, salty, a little spicy and some creamy all on the same plate.”  Sounds like good  advice to me. 

• Creamy - Smoked salmon mousse. Luckily David has been smoking coho like crazy here at home, so I have awesome product to work with.  I’m going to make my mousse SUPER fresh and creamy with lots of dill and lemon zest. That way I can serve some of his smoked coho salmon straight up and it won’t seem like two versions of the same thing.
• Sweet - This one is easy - pickled herring. I am such a fan of this jarred treat. My family is Polish and both herring in wine and herring in cream sauce were staples on our holiday table.  Plus it's easy - I can pick it up at our local City Market!
• Salty -  This one is easy - it’s New Years Eve… caviar!  I’ll keep it simple with salmon roe, but feel free to splurge!  Check out my friend Rachel’s amazing company if you’re looking for a wide selection of hand crafted roes.
• Spicy - I’m going to go with some spicy pickled shrimp. If I wasn’t already serving our coho as a smoked option I’d probably do a pickled coho w/ hot peppers. But one cannot live on coho alone!

I’m going to add some crunch with a bowl of some fun Hapi snack mix, and plenty of crackers, sliced and seasoned cucumbers (or maybe some refreshing Sunomono), and a seafood-friendly dip or two. 

I’ll let you know how it turns out!  

December is in full swing and although it sounds like some of the country is enjoying above average temperatures, we’ve got snow! We couldn’t be happier…

Of course cold winter weather means soup, soup and more soup! We love our classic rich and creamy wild salmon chowder, but we’re also fans of what I think of as a version of a Portuguese Fisherman’s Stew. I am not Portuguese, but I don’t think anyone minds when I set down a steaming bowl of this tasty stew after a long day fishing!

Portuguese Style Fish Stew
(serves 4 - 6)

2 Tbs. oil (I like avocado)
1 red pepper, chopped
1 sweet onion, chopped
3 stalks of celery, chopped
2 - 3 carrots, chopped
1 Tb. chopped garlic
1 can crushed tomatoes
1/2 cup white wine
1 bottle clam juice (8 oz.)
2 - 3 cups fish stock (or chicken stock, or water + your favorite base)
2 bay leaves
a few saffron threads (more or less to taste)
salt and pepper to taste
1 lb. coho salmon, skinned and cut in chunks
1 lb. other fish or shellfish (halibut, ling cod, shrimp, mussel meat or just more salmon)

1. Sauté the peppers, onions, celery, and carrots in the olive oil over medium heat until just starting to soften. Add the garlic and cook for another couple of minutes.
2. Add the tomatoes, white wine, clam juice and stock (adjust stock to make stew thicker or thinner, depending on preference) and bring to a simmer.
3. Add bay leaves, saffron threads and season with salt and pepper.
4. Let soup simmer for 10 - 15 minutes until vegetables are the texture that you like them. When ready, add the fish and the shellfish and continue to simmer until fish is cooked through - 5 to 7 minutes.
5. Serve with plenty of fresh bread!  

You can also make the soup base and then simply add cooked fish/shellfish and heat to warm through. A great way to enjoy leftover salmon!  

Need more salmon soup inspiration?  Here’s a Thai Style Salmon Chowder featuring coconut milk. Or what about this unique Russian Salmon Soup? Feel free to share your favorite salmon soup recipe in the comment section below.