With the wide variety of smoked seafood available, a smoked seafood platter can be very attractive & easy to prepare.  It is often an excellent conversation piece too.

Serving suggestions

Some smoked seafood such as octopus, oysters, eel, mussels & squid may be served unaccompanied or may be presented on a lettuce leaf lined platter, garnished with lemon slices & sprigs of fresh herbs.  Toothpicks may be provided.

Smoked fish such as salmon, tuna, hake, red cod, ling, hoki & roe (cod or groper) is best presented sliced thinly and served on crackers, French bread or wholemeal bread.  Different base spreads may be used instead of butter, such as horseradish with marlin or mayonnaise with salmon.  Suitable topping ideas are slices of green or red pepper, olive, gherkins, tomato, cucumber & egg.

The platter may include a smoked fish pate &/or taramasalata which are served with crackers, slices of thin toast or cursty bread.