Seafood Charcuterie Board
Michael Mina prepares an intimate Christmas Eve dinner and Christmas breakfast for his wife and two children, but the recipes below all serve 10, for when he hosts larger celebrations. In the spirit of a traditional Italian Christmas Eve fish dinner, Mina kicks off with a seafood charcuterie board loaded with smoked salmon, smoked sturgeon and smoked oysters, and garnished with bowls of capers, tangy pickles, sliced red onion, mascarpone cheese, lemon wedges and parsley sprigs. Since he's a chef, he cures his own fish, but if he didn't, he would buy it from the San Franciscobased purveyor Tsar Nicoulai (tsarnicoulai.com). His bread choices? Bagel chips and water crackers. For wine, he might consider a light, lively Italian white, whose fruit flavors will complement the smoky fish—Giacosa's peachy 2004 Roero Arneis, say, or Altanuta's citrus-inflected 2003 Pinot Grigio.
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