For coriander-chutney dip, place cream cheese and coriander chutney in a mini food processor; cover and process until smooth. Transfer to a small serving bowl; cover and refrigerate until serving.
Recipe
Appetizer
Seafood Charcuterie Tree
Primary Media
Description
A seafood charcuterie tree is an awe-inspiring, yet achievable board perfect for the holiday season. Brimming with Hy-Vee Fish Market, king crab, lobster and smoked salmon. The Sea-sational seacuterie board is a seafood lovers paradise.
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
Coriander Chutney Dip | ||
½ (8-oz.) pkg. Hy-Vee 1/3 less fat than cream cheese (Neufchâtel cheese), room temperature | ||
½ (7.5-oz) jar Swad coriander chutney | ||
Epic Eateries bayou butter or garlic-butter marinade and dip, for serving | ||
Seafood Charcuterie Tree | ||
1 (12- to 16-oz.) Fish Market cooked whole American lobster | ||
1 recipe Baked Alaska King Crab Legs | ||
1 (7-oz.) tray Nori sushi California roll, (10 pieces), divided | ||
1 seedless cucumber | ||
Lemon wedges | ||
1 (3-oz.) pkg. Fish Market smoked Atlantic sockeye salmon | ||
Lemon zest plus 1 large piece lemon peel | ||
Fresh rosemary sprigs, for garnish | ||
Fresh thyme sprigs, for garnish |
Things To Grab
- Small food processor
- Plastic wrap
- 2 large rimmed baking pans
- Small paring knife
- Star shaped cookie cutter
- Zester
- Vegetable peeler
- Small serving bowls
Directions
To build the seafood charcuterie tree, starting at the bottom of the tree and working towards the top, on a large rimmed baking pan arrange the ingredients in rows as follows:
- Remove tail from the cooked whole American lobster. Place tail in the bottom of the rimmed baking pan for the tree trunk. Remove lobster meat from shell and set aside.
- Cut the knuckles from the Baked Alaska King Crab Legs and arrange as the bottom row of the tree. Set aside remaining crab legs.
- Add a row of about 6 sushi roll pieces above the crab leg knuckles.
- Cut cucumber lengthwise into thin, ribbon like slices with a vegetable peeler. Fold slices accordion style. Place accordion-folded slices in a row above the crab leg knuckles.
- Add a row of the reserved steamed lobster meat, placing claw meat on top.
- Add a row of lemon wedges above the lobster.
- Crack and remove the crabmeat from the reserved crab legs. Place crabmeat in a row above the lemon wedges.
- Add a row of remaining sushi pieces above the crabmeat.
- Fold or ruffle the smoked salmon slices and add in a row above the sushi. Garnish salmon with lemon zest
- Use a cookie cutter to cut lemon peel piece into the shape of a star and place at the top of the seafood charcuterie tree. Use rosemary and thyme sprigs to garnish areas between the rows of seafood, if desired.
- To serve, place slightly crushed ice cubes in another large rimmed baking pan. Place baking pan with seafood charcuterie tree on top to keep the seafood cold during serving. Serve with coriander-chutney dip, and bayou butter or garlic-butter marinade and dip.