BY JENNA HELWIG
Tinned seafood makes for simple and on-trend (if you care about that sort of thing) appetizers.
ACTIVE TIME 25 MINUTES
TOTAL TIME 25 MINUTES
SERVES 8
Smoked Trout Spread
7 oz. smoked trout (drained if in oil and skin removed if skin-on), flaked (about 1 cup packed)
4 oz. cream cheese, softened
1 Tbsp. finely chopped shallot
1 Tbsp. nonpareil capers, chopped
4 tsp. fresh lemon juice (from 1 lemon)
1/4 tsp. kosher salt, plus more if desired
1/4 tsp. freshly ground black pepper
1 Tbsp. finely chopped fresh flat-leaf parsley, plus more for topping
Anchovy & Butter Breads
1/4 cup (1/2 stick) unsalted butter, softened Sliced baguette
1 2-oz. jar anchovy fillets, drained Crackers, raw vegetables (such as cucumber, fennel, carrots, and celery), and olives (such as Castelvetrano), for serving
MAKE THE SMOKED TROUT SPREAD: Stir together trout, cream cheese, shallot, capers, lemon juice, salt, and pepper in a medium bowl until well combined. Stir in parsley. Taste and add more salt if desired. Transfer to a serving bowl and top with parsley.
ASSEMBLE ANCHOVY & BUTTER BREADS: Spread a thick layer of butter on 1 baguette slice. Top with an anchovy. Assemble remaining breads or serve ingredients— along with Smoked Trout Spread, crackers, vegetables, and olives—on a board
This menu is inspired by the Italian American Christmas Eve Feast of the Seven Fishes. While no one is sure exactly how the idea originated, the rule is that you must include at least seven types of seafood.
They seem fussy. They are not.
1/3 cup white wine vinegar
3 Tbsp. finely chopped red onion
1 1/2 tsp. pepperoncini brine
1/8 tsp. kosher salt
1/8 tsp. granulated sugar
24 fresh oysters, scrubbed Extra-virgin olive oil, for serving
STIR together vinegar, onion, brine, salt, and sugar in a serving bowl. Let stand at room temperature for 15 to 30 minutes.
MEANWHILE, open oysters and separate meat from shells. Top each oyster with a small spoonful of mignonette and a couple of drops of oil. Serve immediately, preferably on a bed of ice.
Three fish in one dish!
TOTAL TIME 35 MINUTES
Kosher salt, for pasta water
1 16-oz. pkg. spaghetti
1/2 cup dry white wine
1 lb. littleneck clams, scrubbed
2 lb. mussels, scrubbed and debearded
1 lb. peeled and deveined tail-on extra-large raw shrimp
1 24-oz. jar marinara sauce
2 Tbsp. unsalted butter
Finely chopped fresh flat-leaf parsley and crushed red pepper (optional), for topping
BRING a large pot of generously salted water to a boil. Cook spaghetti according to package directions. Drain spaghetti and return it to pot.
MEANWHILE, bring wine to a simmer in a large pot. Add clams, mussels, and shrimp, in that order. Cover and steam over medium-low until shrimp are opaque and clams and mussels are open, 9 to 10 minutes. (Remove shrimp if it is cooked through before clams and mussels open.)
TRANSFER shrimp to a medium bowl. Transfer clams and mussels to a large bowl. Remove about half of mussels and clams from their shells and set aside. Discard shells.
POUR cooking liquid into a liquid measuring cup if it looks gritty; let stand for 2 minutes. Wipe pot clean. Slowly pour liquid back into pot, leaving about 2 tablespoons liquid and solids behind.
STIR marinara sauce into cooking liquid in pot. Bring to a simmer over medium; cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat and stir in butter.
ADD cooked spaghetti, shrimp, and shelled clams and mussels to sauce; toss to coat. Add clams and mussels in their shells and toss gently. Serve immediately, topped with parsley and (if desired) crushed red pepper.
Save this recipe for weeknight dinners too—it’s that easy.
ACTIVE TIME 15 MINUTES
TOTAL TIME 40 MINUTES
1 2-lb. skin-on salmon fillet
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
2 Tbsp. olive oil
2 Tbsp. mayonnaise
4 tsp. Dijon mustard
1 tsp. lemon zest plus
2 Tbsp. fresh juice (from 1 lemon)
1/2 tsp. Worcestershire sauce
2 Tbsp. finely chopped garlic
6 Tbsp. finely chopped fresh flat-leaf parsley (from 1 bunch), divided
Flaky sea salt, for topping
PREHEAT oven to 375°F. Line a large rimmed baking sheet with parchment paper. Place salmon, skin side down, on parchment. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
COMBINE oil, mayonnaise, mustard, lemon juice, Worcestershire sauce, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Stir in garlic and 1/4 cup parsley.
SPOON sauce over salmon, coating all exposed sides. Bake until salmon flakes easily with a fork and a thermometer inserted in thickest part reads 130°F to 135°F, about 25 minutes.
LET stand on baking sheet for 5 minutes. Top with lemon zest, remaining 2 tablespoons parsley, and flaky sea salt.
SALMON: PROP STYLING BY SHELL ROYSTER