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’ll let you know how it turns out!