🧊 What’s On the Board:

🐟 

Sichuan Chili Crisp Smoked Salmon Dip

Made with @eatfishwife x @flybyjing

Ingredients:

• 1 tin Fishwife Sichuan Chili Crisp Smoked Salmon (drained + flaked)
• 2 oz cream cheese (softened)
• 2 tbsp Greek yogurt or sour cream
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional)
• 1 tsp chopped chives or dill
• Salt + pepper to taste
• Extra chili crisp for topping (optional)

Instructions:

Mix everything in a bowl until smooth. Fold in the salmon last. Top with extra herbs or chili oil. Serve chilled with crackers or cucumber rounds.

🦐 

Poached Shrimp

Poached in seasoned water for clean, juicy flavor.

Tip: Bring water to a boil with salt, lemon, and Louisiana crab boil. Turn off heat, add shrimp, cover, and steep for 2–3 mins. Chill immediately in ice bath.

🦀 

Chilled Dungeness Crab Clusters

The same way with Louisiana crab boil. Cracked and served cold with lemon and herb butter on the side.

🦞 

Split Lobster Tails (Poached)

Split in half, gently poached in water with lemon + Louisiana crab boil seasoning (5–6 min). Served cold and sliced for easy grabbing.

🦪 

Tin mussels

Served in the tin or spooned onto crackers with hot sauce or lemon.

🖤 

Caviar

Served chilled with blini or toast points + crème fraîche.

🥂 Serving Tips:

• Chill your board and ramekins ahead of time.
• Fill the board with lemon wedges, herbs, crackers, cucumber rounds, and edible flowers for color + texture.
• Pair with champagne or sparkling wine for that extra touch of luxury.