Everyone loves a share plate but they’ve long been the domain of red meat and vegetables. With seacuterie now on the rise, seafood is now being pickled, smoked and preserved, ready for share plates.
Seacuterie or seafood charcuterie means preserving fish and shellfish using techniques that are often associated with meats like pastrami and mortadella. This new technique makes seafood appealing even to sceptics and opens up a world of new opportunities when it comes to presentation. As it also often involves smaller portions it can also be a cost-effective way to add more decadent ingredients to your menu.
The trend originated in the US, where David Burke first created pastrami salmon. It spread quickly to other experimental restaurants like PB Catch in Florida, which serves seacuterie platters including smoked mussels too eager diners. In Australia, Danielle Alvarez serves smoked salmon rillettes with corn blinis and crudités to Sydney’s business crowd.
Keen to explore adding seacuterie to your menu? Here are some recipe suggestions sure to get your customers hooked. Recipe links]
Salmon pastrami https://www.cookstr.com/recipes/pastrami-salmon
Smoked mussel piperade https://www.fredbollacienterprises.com/florida-golden-palate-partners/recipe-smoked-mussels/
Smoked salmon rillettes https://www.goodfood.com.au/recipes/smoked-salmon-rillettes-20191204-h1k5w7
[For more inspiration, check out these accounts to follow]