Tips For Building A Great Seacuterie Board

By Executive Chef Gunter Weber, Proof of the Pudding, Atlanta

1. Keep it cold: Place seafood atop a bed of crushed or mini ball ice and sprinkle with rock salt to encourage a slower melt.

2. Jazz it up: Add fresh herbs, lemon wedges and little bowls of unexpected condiments, dips and tartare.

3. Build it big: The fuller the board, the better. Start with the bigger items and fill the empty small spots with lemon, hot sauce or herbs and other garnishes like caviar or fish roe, pickled onions, fresh cucumbers or seaweed salad.

4. Sauce it right: Try sauces like remoulade, sriracha mayo, soy dipping sauce, or more traditionally, Tabasco sauce.

5. Add crunch: Add texture to your board with hearty crackers, saltines or fried wonton crisps.