It’s the most magical time of the year—the holidays have washed ashore in New Brunswick!
While we don’t always get a white Christmas, there is ONE thing you can always count on. There will be great food, tasty drinks, and a lot of fresh-caught seafood.
Unless you’re new around these waters, you know that I love to help others develop a coastal crush on our beautiful province 365 days a year. But there’s just something special about Christmas in the Maritimes that makes our charming corner of the country oh-so-easy to fall in love with.
Over the years, the holidays in our home have become more and more about shopping local and supporting New Brunswick farmers, producers, seafood providers, and small businesses. And that goes for the products under the tree and on the dinner table.
This year, I’m thrilled to have partnered with the New Brunswick Department of Agriculture, Aquaculture and Fisheries to create an easy-to-use and sure to inspire guide to purchasing and cooking with New Brunswick ingredients this holiday season.
And this absolutely magical guide is available to you now.
Download it RIGHT HERE for 12 delicious holiday recipes to get you through to New Year’s Day.
To give you a taste of what’s in this treasure chest, I wanted to share one of my favourite recipes from the guide to kick off this exciting holiday launch!
The New Brunswick Seacuterie Board
—yes, it’s as beautiful and amazing as it sounds!
You’ve heard of a charcuterie board—but here in the Maritimes, it’s all about the Seacuterie Board!
A coastal favourite; a Seacuterie board will feature New Brunswick’s finest seafood delicacies, including sturgeon caviar, hot and cold smoked salmon, freshly shucked oysters, Mémère’s lobster paste, and more!
In addition to fresh seafood, you’ll want to include a variety of sauces and toppings, from fresh horseradish and cocktail sauce to capers and dill, which will go nicely with your smoked salmon.
The best news? A Seacuterie board is what you make of it! There is absolutely no wrong way to do it. While I have provided some of my favorite coastal ingredients to add to your board when welcoming guests, these are merely suggestions and a starting point to inspire you to create a salty grazing table or Seacuterie board of your holiday dreams.
So have fun, try new things—like our incredible New Brunswick sturgeon products or freshly harvested oysters—and get ready to wow your guests with this holiday spread.
East Coast Mermaid’s New Brunswick Seacuterie Board RecipeCourse: AppetizersCuisine: SeafoodDifficulty: Easy
Here are your suggested ingredients for a New Brunswick Seacuterie Board:
Freshly shucked oysters*
Acadian Sturgeon Caviar*
Acadian Sturgeon Hot Smoked Sturgeon*
Acadian Sturgeon Paté*
Wolfhead Smoked Salmon (Hot and Cold Smoked)*
Sea Buckthorn Berries*
Garnish with Rosemary, Thyme, Cranberries for a classic holiday look.*
- Choose your most festive board and arrange your ingredients. Refrigerate until guests arrive. Oysters should be kept on ice.
- All of these products can be purchased RIGHT HERE in New Brunswick
So where can you purchase the NB Ingredients in this recipe? I’m so glad you asked.
All Acadian Sturgeon & Caviar products can be purchased online and shipped overnight when you place your order here.
Our friends at Wolfhead Smokers make the most delicious smoked salmon products! You can find them at Big Fish locations in Dieppe, Moncton, and Shediac. You can also find their products in stores in Charlotte County and at their retail store located at 420 Rt. 172, Letang, NB.
We LOVED trying Sea Buckthorn Berries and you can order them online or stop by the Wellness Exchange in Dieppe, NB.
And if you like this recipe, it’s like Kevin MacAllister once said, ‘There’s plenty more where that came from!‘
Never miss a tide by subscribing to my Newsletter to get Mermaid Love Notes right to your inbox! Subscribe here.
Disclaimer: This holiday food & drink guide packed to the brim with local goodness and holiday magic was created in partnership with the New Brunswick Department of Agriculture, Aquaculture and Fisheriess, as well as a number of generous New Brunswick producers, chefs, and small businesses that helped make this dream of mine a reality!