Ahoy There The Ultimate Seafood Charcuterie Board

Ingredients

• 4 oz (115g) Smoked Salmon, thinly sliced
• 4 oz (115g) Smoked Trout, flaked
• 4 oz (115g) Cured Salmon Gravlax, thinly sliced
• 4 oz (115g) Smoked Mackerel fillets, skin on
• 1 cup (240ml) Pickled Shrimp, store-bought or homemade
• 1 cup (240ml) Pickled Mussels, store-bought or homemade
• 1/2 cup (120ml) Capers, drained
• 1/4 cup (60ml) Lemon slices, thinly cut
• 1 lb (450g) Cooked Shrimp, peeled and deveined, tails on
• 1 lb (450g) Fresh Oysters, shucked (or canned smoked oyster)
• 1/2 lb (225g) Crab legs, cooked and cracked
• 1 Avocado, sliced
• 1 Cucumber, sliced
• 1 baguette, sliced
• Crackers, assorted (e.g., water crackers, rye crackers)
• Dill sprigs, for garnish
• Lemon wedges, for serving
• Cocktail Sauce, for serving
• Horseradish Cream Sauce, for serving
• Tabasco sauce, for serving