Seafood Summer Charcuterie Board

Entertain this summer with Chef Guy Seafood Charcuterie Board !

SERVES: 2

Why my Salmon Rillette is the Ultimate Summer Entertaining Dish

When it comes to summer entertaining, you want a dish that’s as fresh and vibrant as the season itself—and this Tassal smoked salmon rillette platter from Bondi Harvest delivers just that. Packed with bold, zesty flavors and light, refreshing ingredients, it’s the perfect centerpiece for any summer gathering.

First, the creamy Tassal smoked salmon rillette brings a luxurious yet approachable element to your platter. With its blend of rich Tassal Smoked Salmon, fresh herbs, and a tangy twist of lemon, it’s the kind of dish that invites people to gather around, dip, and savor. The accompanying chimichurri sauce, full of fragrant herbs and a subtle kick from red pepper flakes, adds that vibrant burst of flavor that makes summer meals feel like a celebration.

Then, there’s the Bloody Mary mayo and tartare sauce—two crowd-pleasers that pair perfectly with the seafood, balancing richness with zesty acidity. Add a side of crispy baguette slices, crunchy crackers, and fresh cucumber sticks, and you’ve got a platter that’s not only easy to assemble but also visually stunning. The combination of textures and flavors creates a dish that’s light enough for hot summer days yet indulgent enough to feel special.

Whether you’re hosting a beachside barbecue, a poolside gathering, or a relaxed dinner with friends, this seafood charcuterie brings together all the best elements of summer—fresh ingredients, bold flavors, and an effortless, shareable style. It’s the ultimate way to enjoy the season’s bounty while making memories with those you love.

Ingredients

INGREDIENTS

Smoked Salmon Rilette
300g Tassal Smoked Salmon, chopped
1/2 cup crème fraîche
1 tbsp lemon juice
Zest of 1 lemon
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
Salt & pepper to taste
1 tsp capers, chopped
1 tsp cornichons

Chimichurri
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped (optional)
3-4 cloves garlic, minced
2 tbsp fresh oregano, finely chopped (or 1 teaspoon dried oregano)
1/2 cup extra-virgin olive oil
2 tbsp red wine vinegar (or white wine vinegar for a milder taste)
1 tbsp lemon juice (optional)
1/4 tsp crushed red pepper flakes (or more if you like it spicy)
Salt and pepper to taste

Bloody Mary Mayo
1/2 cup whole egg mayonnaise
2 tsp tomato sauce
2 tsp Worcestershire sauce
1 tsp tabasco sauce
1/4 tsp chopped celery leaf
Black pepper
Seasalt
Tartare Sauce
Large free-range egg yolk
½ tsp English mustard powder
Juice of 1 lemon
150ml olive oil
1 tbsp rinsed, chopped capers
1 tbsp rinsed, finely diced gherkins
1 tbsp chopped fresh parsley leaves
1 large shallot, finely chopped

Other Charcuterie Ingredients
Toasted baguette slices, crackers or fresh crudités
4 – 6 Cucumbers peeled and sliced lengthways into sticks
Tassal Cooked Tiger Prawns 475g

METHOD
Rilette
STEP1: In a medium bowl, mix the crème fraîche, lemon juice, cornichons, lemon zest, dill, and chives.
STEP 2: Gently fold in both the smoked salmon pieces into the creamy mixture. Season with salt and
pepper to taste. Add capers if you like a hint of brininess.
STEP 3: Transfer the mixture to a serving bowl, cover, and refrigerate for 1-2 hours to allow the flavours
to meld.
STEP 4: Serve the smoked salmon rillettes chilled with toasted baguette slices, crackers, or fresh
crudités.
Chimichurri
STEP 1: Finely chop the parsley, cilantro, and oregano. If you’re using a food processor, pulse just
enough to chop without making a paste.
STEP 2: In a medium bowl, mix the chopped herbs, garlic, vinegar, lemon juice (if using), and red pepper
flakes.
STEP 3: Slowly drizzle in the olive oil while stirring until all ingredients are well combined.
STEP 4: Add salt and black pepper to taste.
STEP 5: For best flavour, let the sauce sit for at least 30 minutes before serving.
Bloody Mary Mayo
STEP 1: Combine all ingredients in a bowl. Season with salt and pepper to taste.
Tartare Sauce
STEP 1: Place the egg yolk in a food processor along with the mustard powder, half the lemon juice and
some seasoning.
STEP 2: Pulse to mix, then slowly add the oil, drop by drop at first, until the mixture begins to emulsify
and you have a lovely thick mayonnaise.
STEP 3: Add the remaining lemon juice and taste to see if it needs more seasoning.
STEP 4: Scrape into a bowl and stir through the chopped capers, gherkins, parsley and shallots.
Seafood Charcuterie Assembly
STEP 1: Once all elements have been made, assemble your platter.