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Seacuterie Board

An elevated seafood platter featuring premium Portomar conservas - sardines, stuffed squid, octopus & cockles - paired with Edmond Fallot Dijon mustard, cornichons, Spanish olives, Marcona almonds & crusty bread for sophisticated entertaining.

Ingredients:

3-4 tinned Portomar Fish varieties of your choice. We suggest:
Portomar Small Sardines Portomar Sardines, Small IN Olive Oil 1/4 OZ
Portomar Stuffed Squid in spiced tomato sauce and onion Portomar Stuffed Squid, American Sauce 1/111 GM
Portomar Octopus in olive oil Portomar in Olive Oil 1/110 GM
Portomar Cockles in brine Portomar Cockles, Spanish in Brine 50/60 1/111 GM
Edmond Fallot Dijon Mustard Fallot Dijon 7 OZ 1/7.4 OZ
Edmond Fallot Gherkins Fallot Cornichons Extra Fine 1/3.9 OZ
Safinter Smoked Paprika Safinter Paprika Bittersweet 2.47 OZ Tin (unit) 1/14 OZ
Potato chips
Lemon wedges
Crusty bread
Spanish olives
Marcona almonds

Preparation:

Time: 30 minutes

Yield: 10

Create the board

Open tins, do not drain out oil or brine. Set on a board with your choice of accompaniments.

Seacuterie Board

Ingredients:

Preparation:

Create the board

DeMedici: From Our Pantry to Yours