|Smoked mackerel fillets/Smoked trout fillet / sturgeon fillet||2 Pound, smoked (With Peppercorns)|
|Peppercorns||8 (Adjust Quantity As Needed)|
|Peeled cooked shrimp||4 Pound, thawed, if frozen|
|Herrings||2 Pound, drained (Soused / Marinated / Pickled)|
|Smoked salmon||2 Pound, thinly sliced|
|Dark rye bread slices||4 Pound|
|Butter curls||2 Tablespoon|
|Cooked crayfish/Langoustines, in their shells||30|
|Aquavit||1 1⁄2 Liter, well chilled in freezer (2 Bottles)|
|For marinated squid|
|Squid||6 Pound, cleaned thoroughly (Small Size)|
|Olive oil||1 Cup (16 tbs)|
|Onions||2 Large, finely chopped|
|Garlic||8 Clove (40 gm), crushed|
|Lemons||2 , juiced|
|Finely chopped fresh parsley||6 Tablespoon|
|For steamed mussels|
|Mussels in shells||8 Pound, scrubbed, discard any that are not tightly closed|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Fresh parsley sprigs||4|
|Onions||2 , thinly sliced|
|Garlic||4 Clove (20 gm), crushed|
|Fresh thyme sprigs||4|
|For spicy tomato and onion sauce|
|Olive oil||1 Tablespoon|
|Green chilies||2 , seeded and chopped|
|Canned tomatoes||1 1⁄2 Pound|
|Garlic||2 Clove (10 gm), crushed|
|Red wine vinegar||2 Tablespoon|
|For sweet and sour sauce|
|Fresh orange juice||2⁄3 Cup (10.67 tbs)|
|Tomato paste||2 Tablespoon|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Clear honey||3 Tablespoon|
|Tabasco||4 Drop (Adjust Quantity As Per Taste)|
|Garlic||1 Clove (5 gm), crushed|
|For tarragon mayonnaise|
|Dried tarragon||2 Teaspoon|
|Egg yolks||2 Large|
|Mustard powder||1 Teaspoon|
|Olive oil||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
|For sour cream lemon sauce|
|Sour cream||1 1⁄4 Cup (20 tbs)|
|Lemon||1 (Use Finely Grated Rind And Juice Marinated Squid)|
|Dijon mustard||2 Teaspoon|
|Finely chopped fresh parsley||1 Tablespoon (For Garnish)|
|Watercress||1 Tablespoon (For Garnish)|
|Capers||1 Tablespoon (For Garnish)|
|Dill||1 Tablespoon, chopped (For Garnish)|
|Red onions||3 Large, thinly sliced (For Garnish)|
|Lemon wedges||30 (For Garnish)|
|Fresh parsley sprigs||8 (For Garnish)|
To prepare the squid, cut the bodies into rings about 3/4 inch thick, cut the flaps or wings into strips, and leave the tentacles whole.
Heat 4 tablespoons of the olive oil in a very large saucepan, or use two saucepans.
Add the onions and a quarter of the garlic and fry gently for 5 minutes, until softened but not browned.
Add the prepared squid and season well.
Cover the pan(s) with a tightly fitting lid and cook the squid gently until it gives off its pink juices, then continue to cook the squid in its own juices for about 20-25 minutes, until very tender.
Transfer the squid to a very large mixing bowl, cover and allow to cool.
Refrigerate the squid until well chilled, or overnight.
Drain off all of the juices from the squid into a saucepan.
Bring the juices to a boil and boil gently until they are reduced to about 1/4 cup.
Allow to cool.
Put the lemon juice into a large mixing bowl with the remaining garlic and seasoning and stir well until the salt dissolves.
Beat in the remaining olive oil, squid juices and parsley.
Add the squid to the dressing and mix.
Cover and refrigerate at least 3 hours before serving.
To prepare the mussels, put them into two large saucepans and add half of the white wine to each pan.
Divide the remaining ingredients between the two pans.
Cover the saucepans tightly and cook over a high heat for 3-5 minutes, until the mussels are all open.
Shake the pans frequently to ensure even cooking.
Pour the mussels into colanders placed over mixing bowls and leave to drain and cool. (Discard any mussels that have remained closed.)
Put the mussels into clean bowls.
Strain the mussel liquid through clean cheesecloth to free it of any grit, then pour it over the mussels.
Cover the bowls with plastic wrap and refrigerate until ready to serve.
To make the spicy tomato and onion sauce, heat the oil in a saucepan and add the onions and chilies.
Fry gently for about 5 minutes, until softened but not browned.
Meanwhile, drain the tomatoes and reserve the juice.
Cut the tomatoes in half and remove the seeds, then roughly chop the flesh.
Add the chopped tomatoes, tomato juice, garlic, vinegar, salt and sugar to the onions and chilies.
Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes.
Allow to cool, then puree in a blender or food processor or press through a nylon sieve.
Pour the sauce into a serving bowl, cover and refrigerate until ready to serve.
To make the sweet and sour sauce, put all of the ingredients into a saucepan and stir well.
Bring to a boil, then reduce the heat and simmer gently for about 20 minutes, until slightly thickened and mellow in flavor.
Allow to cool, then pour into a serving bowl.
Cover and refrigerate until ready to serve.
To make the tarragon mayonnaise, put the vinegar and tarragon into a small saucepan.
Bring to a boil, then boil gently until reduced to about 1 tablespoon.
Put the egg yolks into a medium-size mixing bowl with the mustard powder, seasoning and the tarragon vinegar (including the tarragon).
Gradually whisk in the olive oil in a very slow trickle, using a wire whisk or an electric beater, until the mayonnaise begins to thicken, then the oil may be added a little more quickly.
When all of the oil has been added, whisk in the lemon juice, adding a little more to suit your own taste if liked.
Spoon the mayonnaise into a serving bowl and cover closely with plastic wrap.
Refrigerate until ready to serve.
To make the sour cream and lemon sauce, mix the sour cream with the lemon rind and juice, mustard and seasoning.
Pour into a serving bowl, cover and refrigerate until ready to serve.
To serve, pile the mussels in a large serving bowl.
Pour the squid and its marinade into a deep serving platter, and sprinkle with chopped parsley.
Cut the mackerel (or trout or sturgeon) into small pieces and arrange them neatly on a large serving platter; garnish with watercress and a sprinkling of capers.
Put the shrimp into a large serving dish and sprinkle with chopped dill.
Cut the herrings into small pieces and arrange them attractively on a large serving platter: scatter with red onion rings and chopped parsley.
Arrange the smoked salmon on a large platter and garnish with lemon wedges and sprigs of parsley.
Place the bowl of mussels, raised on a stand, on the table, then arrange the platters of fish, the sauces, the rye bread and small dishes of butter curls neatly around it.
Drape the crayfish over the edge of the bowl containing the mussels.
Serve with iced Aquavit presented in chilled schnapps or shot glasses.