Deluxe seafood board
Keep things simple with store-bought shrimp, smoked salmon and oysters, then add homemade accompaniments such as Salmon Poké with Nori Sheets (bottom left), Smoked Trout Dip (in white bowl) and Peruvian Vegetable Spread (black stoneware bowl with oysters).
BEET HUMMUS Prep 20 min | Total 1 hour Makes: 4 cups
3 medium beets, peeled and quartered (about 2 cups)
1/2 cup olive oil, divided
1 small head of cauliflower, cut into florets (about 6 cups)
1 cup toasted walnuts
1 garlic clove, minced
1/2 cup lemon juice (4 small lemons)
1/3 cup tahini
3/4 tsp salt
1/4 tsp coriander
Garnish: Extra-virgin olive oil Toasted sesame seeds
1. Preheat oven to 400F. Line a baking sheet with parchment.
2. Toss beets with 1 tbsp oil. Spread out on a half of prepared sheet. Toss cauliflower florets with 1 tbsp oil, then add to other side of sheet. Roast until vegetables are tender, about 40 minutes. (Beets will be dark). Cool.
3. Whirl beets with cauliflower, walnuts, garlic, lemon juice, tahini, remaining 1/4 cup oil, salt and coriander in a food processor until smooth. Scrape into a bowl and drizzle with extra-virgin olive oil. Sprinkle with sesame seeds. Serve with pita bread and fresh veggies.
Kitchen Tip: Toast walnuts in a single layer in a frying pan over medium-high, stirring occasionally until they start to turn darker, about 5 minutes.
PERUVIAN VEGETABLE SPREAD
Prep 15 min | Total 1 hour 30 min, plus 30 minutes chilling
Makes: 1 3/4 cups
1 medium eggplant, halved lengthwise
1 red onion, quartered
1 red bell pepper, halved and cored
2 tbsp olive oil, divided
2 garlic cloves, smashed
1 tsp mustard seeds
1/2 tsp smoked paprika
1/4 tsp turmeric
1/8 tsp red chili flakes ( hot)
3/4 tsp salt
1 1/2 tsp white wine vinegar
1. Preheat oven to 400F. Line a baking sheet with parchment. Brush eggplant, onion and pepper with 2 tsp oil and
arrange cut-side down on sheet. Bake until soft, about 40 minutes. Let cool 15 minutes. Scoop flesh from eggplant into a fine sieve set over a bowl, pressing to remove liquid. Peel and discard skin from pepper. Transfer eggplant, pepper and onion to a food processor.
2. Heat remaining 4 tsp oil in a small frying pan over medium.
Add garlic and cook 1 minute. Add mustard seeds and stir, 1 minute. Add paprika, turmeric and pepper flakes, stirring 30 seconds.
3. Add spice mixture and salt to food processor. Whirl until almost smooth. Season with fresh pepper.
4. Refrigerate 30 minutes. Stir in vinegar and scoop into a serving bowl. Serve with crispbread.
LEBANESE-STYLE TURNIP & BEET PICKLES
Prep 20 min | Total 30 min, plus 1 day pickling time Makes: 4 cups
3 cups water
1/3 cup kosher salt
2 bay leaves
1 cup white vinegar
1 kg turnips, peeled and cut into french fry-style sticks
1 small beet, peeled and cut into french fry sticks
4 garlic cloves, thinly sliced
1 red hot chili pepper, halved and seeds discarded
1. Combine cup water with salt and bay leaves in a medium saucepan. Boil until salt is dissolved. Cool. Add remaining cups of water and vinegar.
2. Pack turnips, beet, garlic and chili pepper into clean large glass jars. Pour brine over vegetables, leaving 1/2-in. headspace in jars. Cover with lids and refrigerate. Serve after one day.
DUCK RILLETTES
Prep 15 min | Total 25 min Makes: 1 1/2 cups
2 prepared duck confit legs
1/3 cup duck fat
2 shallots, minced (1/3 cup)
1 tbsp cognac
1/4 tsp salt
2 tbsp chopped chives or parsley
1. Discard skin and bones from duck legs. Finely shred meat into a bowl.
2. Melt 1/4 cup duck fat in a medium frying pan over medium. Add shallots and cook until soft, 4 to 5 minutes. Add cognac and salt and cook
1 minute. Remove from heat. Stir in meat until combined. Stir in chives. Firmly pack into 3 4-oz ramekins. Cover with remaining 2 tbsp duck fat. Cover ramekins with plastic wrap and refrigerate up to one week. Bring to room temperature before serving.
SMOKED TROUT DIP
Prep 15 min | Total 15 min Makes: 2 cups
2 cups flaked smoked trout
1/2 cup sour cream, or plain Greek yogurt
1 green onion, finely chopped
2 tsp lemon zest
5 tsp lemon juice
1/4 tsp salt
1. Stir trout, sour cream, green onion, lemon zest, juice and salt in a bowl. Season with fresh pepper.
2. Scrape smoked trout dip into a serving dish and top with more green onions.
SALMON POKÉ WITH NORI SHEETS
Prep 15 min | Total 2 hours 15 min Makes: 2 1/2 cups
500 g sashimi-grade salmon, diced into 1/4-in. cubes
1/4 cup finely diced red onion
1/3 cup finely diced green onions, divided
3 tbsp finely chopped cilantro
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp mix of toasted black and white sesame seeds, divided
2 tsp minced ginger
4 sheets toasted nori, cut into 3 x 2-in. pieces
1. Combine salmon, red onion, 1/4 cup green onions, cilantro, soy, sesame oil, 2 tsp sesame seeds and ginger in a medium bowl. Cover and refrigerate at least two hours before serving.
2. Garnish with remaining 2 tbsp green onions and 1 tsp sesame seeds before serving. Serve with nori.