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Le Chaudron recipe
Planche apéro de la mer
Seafood appetizer board
⏱ 25 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)sliced smoked salmon
150 g (5 oz)homemade taramasalata
150 g (5 oz)tuna rillettes
100 g (3½ oz)cooked shrimp
100 g (3½ oz)salmon roe
12fines de claire oysters
1lemon, cut into wedges
1bunch of fresh dill, chopped
1sliced Nordic rye bread
- 200 g (7 oz) sliced smoked salmon
- 150 g (5 oz) homemade taramasalata
- 150 g (5 oz) tuna rillettes
- 100 g (3½ oz) cooked shrimp
- 100 g (3½ oz) salmon roe
- 12 fines de claire oysters
- 1 lemon, cut into wedges
- 1 bunch of fresh dill, chopped
- 1 sliced Nordic rye bread
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the smoked salmon out of the fridge 15 minutes ahead.
- Shuck the oysters carefully with an oyster knife, holding them in a towel to protect your hand.
- Arrange them on a large platter of crushed ice.
- Put the taramasalata and tuna rillettes in separate small bowls.
- Fan the smoked salmon on the board and sprinkle generously with chopped dill.
- Put the shrimp and salmon roe in small bowls.
- Serve with lemon wedges and the sliced rye bread.
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