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A dozen oysters, shucked
1 pound smoked salmon
1 pound smoked scallops
1 pound poached shrimp
1 shallot, diced
¼ cup red wine vinegar
A pinch of Salt & Pepper
To make the marcuterie board, place an even layer of ice on a large, shallow platter. Arrange salmon, scallops, shrimp and oysters on the platter.
To make the mignonette, combine shallots, vinegar, salt and pepper in a small bowl.
Tuck in lemon wedges, mignonette, clam dip, and ritz crackers amongst the seafood.
Serve with a Champagne Cocktail. Enjoy!
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