Northern European Seafood Platter

Ingredients

In this adaptation of the Italian Seafood Carpaccio, we have incorporated flavors and ingredients commonly found in Northern European cuisine. The original dish typically uses Mediterranean flavors like olive oil, basil, and garlic, whereas our Northern European version highlights the freshness of the seafood with a lemon and dill dressing. Additionally, we have added pickled vegetables and a creamy horseradish sauce to enhance the flavors and provide a touch of Nordic influence. We alse have the original recipe for Seafood Carpaccio, so you can check it out.

• 200g (7oz) fresh salmon fillet, thinly sliced 200g (7oz) fresh salmon fillet, thinly sliced
• 150g (5.3oz) fresh scallops, thinly sliced 150g (5.3oz) fresh scallops, thinly sliced
• 150g (5.3oz) fresh shrimp, peeled and deveined 150g (5.3oz) fresh shrimp, peeled and deveined
• Juice of 1 lemon Juice of 1 lemon
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• 4 cups mixed lettuce leaves 4 cups mixed lettuce leaves
• Pickled vegetables (such as cucumbers, radishes, and red onions) for serving Pickled vegetables (such as cucumbers, radishes, and red onions) for serving
• Creamy horseradish sauce for serving Creamy horseradish sauce for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lemon juice, lemon zest, chopped dill, salt, and pepper.
2. 2.
   Add the thinly sliced salmon, scallops, and shrimp to the bowl and gently toss to coat the seafood in the marinade. Let it marinate for 10 minutes.
3. 3.
   Arrange the mixed lettuce leaves on a serving platter.
4. 4.
   Remove the seafood from the marinade and arrange it on top of the lettuce leaves.
5. 5.
   Serve the pickled vegetables and creamy horseradish sauce on the side.
6. 6.
   Garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Salmon — Ensure that the salmon is fresh and of high quality. It is important to slice it thinly for the carpaccio.
• Scallops — Look for fresh scallops with a sweet aroma. Remove the tough muscle on the side of each scallop before slicing.
• Shrimp — Choose large, deveined shrimp for this dish. Remove the shells and tails before slicing.

Tips & Tricks

• For an extra burst of flavor, sprinkle some capers over the seafood platter before serving.
• Serve the dish chilled to enhance the freshness of the seafood.
• If you prefer a milder horseradish sauce, mix it with a dollop of sour cream or Greek yogurt.

Serving advice

Serve the Northern European Seafood Platter as an appetizer or a light main course. Accompany it with freshly baked bread or crispy crackers.

Presentation advice

Arrange the thinly sliced seafood in an overlapping pattern on top of the vibrant lettuce leaves. Garnish with fresh dill sprigs and lemon wedges for an elegant touch.