Recently, chefs have been taking the charcuterie trend beyond meat to seafood. Cathy Whims of Nostrana in Portland, Oregon, purees tuna with butter, cream, capers and lemon to create a pâté that she says is “luscious but not heavy." Danny Grant of Miami’s 1826 Restaurant & Lounge blends velvety béarnaise sauce with king crab and scallops to make a luxe terrine. And when chef Tim Graham realized that the cured-meat plate he’d designed for Travelle in Chicago was out of sync with the rest of his Mediterranean-influenced menu, he introduced a platter (left) with an octopus “mosaic” resembling headcheese, smoked whitefish rillettes mimicking pork rillettes and a pâté made from lobster meat.
Recipe: Tuna Pâté