Octopus Salad

How To Make A Fresh Seacuterie Board

Name: How To Make A Fresh Seacuterie Board
Cook time: 15 h 5 min
Total time: 15 h 5 min
Ingredients: 1 teaspoon orange zest; 2 tablespoon fresh orange juice; 1 teaspoon ginger juice; 1 small clove garlic; 2 tablespoon low sodium soy sauce; 1 ½ teaspoon toasted sesame oil; 2 tablespoon unsweetened mirin; 1 tablespoon apple cider vinegar; 1 fresno chilie; ½ teaspoon sugar; 1 tablespoon olive oil; 1 ¼ teaspoon kosher salt; 340 gram frozen cooked octopus; 0 micro cilantro; 1 small shallot; ½ cup red wine vinegar; ½ teaspoon crushed black peppercorns; 2 tablespoon cream cheese; 1 tablespoon mayonnaise; 2 teaspoon old bay seasoning; ⅛ teaspoon garlic powder; 1 ½ teaspoon prepared horseradish; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 3 dash worcestershire sauce; ½ pound fresh crab meat; 2 tablespoon fresh chives; 1 ¼ teaspoon kosher salt; 8 fresh oysters; 840 gram crushed ice

dessertsnackdinnerlunchDairy-FreeNut-FreeEgg-Free

Ingredients

orange zest1 teaspoon
fresh orange juice2 tablespoon
ginger juice1 teaspoon
garlic1 small clove
low sodium soy sauce2 tablespoon
toasted sesame oil1 ½ teaspoon
unsweetened mirin2 tablespoon
apple cider vinegar1 tablespoon
fresno chilie1
sugar½ teaspoon
olive oil1 tablespoon
kosher salt1 ¼ teaspoon
frozen cooked octopus¾ lb
micro cilantro0
small shallot1
red wine vinegar½ cup
crushed black peppercorns½ teaspoon
cream cheese2 tablespoon
mayonnaise1 tablespoon
old bay seasoning2 teaspoon
garlic powder⅛ teaspoon
prepared horseradish1 ½ teaspoon
lemon zest1 teaspoon
lemon juice1 tablespoon
worcestershire sauce3 dash
fresh crab meat½ pound
fresh chives2 tablespoon
kosher salt1 ¼ teaspoon
fresh oysters8
crushed ice1¾ lb
butter lettuce leaves2
prepared ahi poke salad8 oz
lox1 lb
cocktail shrimp1 lb
cocktail sauce5¾ oz
prepared horseradish2 tablespoon
seaweed salad2½ oz
grilled bread4 slice
crackers8
english cucumber1
crab claws8 oz
blood orange1
pickled vegetable5¼ oz
caper1 tablespoon
decoratively cut lemons0
oyster knife0
baking sheet2
brown butchers paper0

Instructions

1
The day before serving, make the octopus salad: In a large bowl, whisk together the orange zest, orange juice, ginger juice, garlic, soy sauce, sesame oil, mirin, apple cider vinegar, jalapeño, sugar, olive oil, and salt.
2
Add the octopus and toss to coat.
3
Cover the bowl with plastic wrap and marinate the octopus in the refrigerator overnight.
4
Make the mignonette sauce: In a small serving bowl, stir together the shallot, red wine vinegar, and crushed black peppercorns.
5
Refrigerate until ready to serve.
6
Make the crab dip.
7
In a medium bowl, stir together the cream cheese, mayonnaise, Old Bay seasoning, garlic powder, horseradish, lemon zest and juice, Worcestershire sauce, and salt.
8
Mix well.
9
Gently fold in the crab meat and chives, then season with the salt.
10
Refrigerate until ready to serve.
11
Shuck the oysters: Wrap a kitchen towel around your hand and an oyster, leaving the pointed end of the oyster exposed.
12
Using an oyster knife, carefully wedge the knife into one side of the point and use firm, even pressure to twist to open the oyster.
13
Unwrap the oyster from the towel, then use the knife to work around the top shell, disconnecting the muscle.
14
Remove the top shell and gently run the knife along the bottom shell to release the oyster.
15
Repeat with the remaining oysters.
16
Arrange the oysters in the bottom shells on a small platter of crushed ice with the mignonette sauce and a lemon half.
17
Assemble the board: Spread the crushed ice on a 26 x 18-inch baking sheet.
18
Top with the other baking sheet.
19
Line with butcher’s paper.
20
Transfer the octopus salad to a serving dish and garnish with the micro cilantro, then place on the pan, along with the oyster platter.
21
Transfer the crab dip to a serving dish and place on the pan, then garnish with chives.
22
Add the butter lettuce leaves, then top with the ahi poke salad.
23
Arrange the lox, cocktail shrimp, cocktail sauce, prepared horseradish, seaweed salad, grilled bread, crackers, cucumber, crab claws, blood orange slices, and pickled vegetables.
24
Top the lox with the capers.
25
Add the lemons to the pan.
26
Serve immediately.
27
Enjoy!