Impress Your Guests With This Stunning Seacuterie Platter

Charcuterie boards decked with rich cheeses, savoury meats, and succulent fruits have long been a favourite among dinner party guests, but a new trend in charcuterie is redefining the plate — seafood. Brimming with a spread perfect for seafood lovers, this awe-inspiring platter makes an exceptional centrepiece at cocktail parties and get-togethers.

“Seacuterie is one of this year’s hottest trend in entertaining,” says Kathlyne Ross, vice-president, product development, President’s Choice. “The fresh, citrus flavours of the tuna tataki and the bold smoky notes of the maple and rye cold-smoked salmon provide the perfect contrast on this stunning platter.”

Seacuterie Platter

Makes: 20 servings


• 1 package (600 g) black tiger shrimp, thawed

• 1 package (112 g) PC Tuna Tataki, thawed

• 1 package (150 g) smoked salmon

• 1 package (150 g) PC Maple & Rye Cold Smoked Salmon, thawed

• 1 lemon, thinly sliced

• 1/4 cup (50 mL) red onion, thinly sliced

• 2 tbsp (25 mL) capers, drained

• Assorted crackers and cut flatbreads


1. Arrange shrimp, salmon, and tuna with accompanying Tataki sauce on large serving platter or board.

2. Place lemon slices on board; scatter onion and capers over smoked salmon and lemon. Pile crackers and cut flatbread on platter just before serving.

3. Garnish with fresh sprigs of dill.

Per serving: Calories 140, fat 4.5 g, sodium 380 mg, carbohydrate 16 g, fibre 1 g, protein 10 g.

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