"Seacuterie" Christmas Wreath

We had some friends over for Christmas dinner and we made this impressive appetizer that was well received. It's a seafood-based variation of a charcuterie. But because of the holidays, it's also intended to mimic a Christmas wreath. 

The recipe comes from the Cornish Sea Salt company. We were buying some Cornish salt for a close friend whose recent DNA results showed that his ancestors were Cornish. As we explored the website, we found this recipe a few months before Christmas and we decided to try it as a part of our Christmas dinner.

There is one ingredient that needs to be addressed: Caper berries. We all know capers--the small, round, brined berries used in picatta recipes and more. The capers we mostly know are the flower buds of Mediterranean caper bush. The caper berries are the fruit that grows from flower of the caper bush. Each one is about the size of an elongated olive. There are many of the same salty and briny flavors but the inside of the caper berries contains seeds and they are way larger. Eating them is a different experience. Caper berries may not be available at your local supermarket but you can find them on Amazon (and, by extension, Whole Foods).

Ingredients:

Cream Cheese Dip:

• Chives - 1/8 cup, finely chopped
• Parsley - 1/8 cup, finely chopped
• Dill - 1/8 cup, finely chopped
• Cream cheese - 6 oz., brought to room temperature
• Lemon zest - zest from 1/2 lemon
• Lemon juice - from 1 or more lemons (mostly used for flavor but also to thin the thickness of the cream cheese)
• Salt - 1/2 - 1 tsp. 

This can be made up to three days ahead of time.

Shrimp:

• Shrimp - 1/2 lb., peeled and deveined
• Olive oil - 2 tbsp.
• Lemon zest - zest from the other half of the lemon
• Salt - 1/2 - 1 tsp. 

Main Ingredients:

• Smoked salmon - 1/3 lb. 
• Radishes - 2-4, thinly sliced
• Cucumber - thinly sliced using a vegetable peeler and rolled into a spiral
• Caper Berries - 3 oz. 

Instructions:

Here are the original directions (with some of my edits):

1. Finely chop the herbs and then combine in a bowl with the cream cheese and the lemon zest of 1/2 of a lemon and the juice of 1-2 lemons. Season with salt.  (Can be made a few days ahead)
2. Heat the oil in a skillet. When hot and shimmering, add the shrimp. Cook for 3-5 minutes until pink, curled, and cooked through (Let sit for  3-5 mins. and then stir occasionally until shrimp are cooked through.) Add the lemon zest,  and lemon juice
3. To assemble the wreath get a large round 12" platter. Use the back of a teaspoon to spread some of the cream mixture around the edge of the platter. Then build a "wreath" out of the cooked prawns, smoked salmon, sliced radishes, cucumber ribbons, and caper berries.
4. Serve with optional lemon wedges, bread, or crackers (optional)