Seafood Charcuterie

It's time to kiss 2015 goodbye and hope that 2016 treats us well. 

Charcuterie plates, traditionally with slices of prosciutto and the like, are my favorite way to feed a group of folks that want a little variety. The possibilities are endless to what you end up putting on the platter, but I usually stick to some briny items, creamy cheese, flavorful meats and a thin cracker that doesn't get in the way. All the extra bits just make everything even more special. 

In true Northwest fashion, I thought I'd do some switching around and add seafood to the platter. These particular clams and salmon are smoked, and the best part about them are they are ready to go right out the package. Fanciness on a budget and short deadline.


Real talk: I'll shrink the portions and just eat this as a meal myself. It's just so good with all of the combos you can make on that cracker. Heck, skip the cracker sometimes and just dive in.

I don't know why the last week of December I tend to over reflect to the point of anxiety before the new year begins. I imagine a gate keeper going over the checklist of failed accomplishments and resolutions not carried out, debating whether or not I deserve to be invited to the new year. So this year, my resolution is to not have any resolutions. Unreasonable "to-do" lists will be kicked out the door. I'm a productive person, and I really like that about myself, but I'm going to use all that effort on me and how I want to live. That gate keeper can kiss my salmon cheeks. 

You mean a lot to me. Thank you for reading this blog, whether it's your first time here, or you've been with me since the beginning. Lots of love to you in the new year.


Seafood Charcuterie

About 4 servings

4 oz smoked salmon fillet
2 cans smoked clams
1 package thin crackers
Kalamata olives
Castelvetrano olives
5 oz goat cheese
Marinated mushrooms
Small bundle of greens beans
2 Tablespoons fresh chopped dill, plus more for garnishing
2 Tablespoons Black pepper
2-4 Tablespoons Olive oil 


  1. Get a pan to medium-high heat and sauté the green beans with vegetable oil, cut in half, for about 5 minutes. Toss with the fresh dill.
  2. Get a large platter and set out everything onto the plate, getting additional bowls or plates for items that have liquid or would make a mess. 
  3. Garnish the plate with bits of dill and make a few flavor combinations on the platter to show your guests what can be made. Serve everything at room temperature.