Aviko sharing platter chic charcuterie header

Chic Charcuterie sharing platter

Elevate your guests dining experience with our Chic Charcuterie and Gourmet Snack Sharing Platter, a tantalizing masterpiece designed to delight the senses.

Ingredients chic charcuterie (4 servings)


  • 50 g truffle mayonnaise
  • 1 portion of fig chutney*
  • 1 portion tarragon cream* 

Preparation method

Steak tartare - 4 portions

  • Cut 500 g of tenderloin into tiny cubes no larger than 3 mm. 
  • For the dressing, mix 2 egg yolks with 1 teaspoon fine mustard. Whisk in 6 tablespoons of extra virgin olive oil. Spoon in 1 small finely chopped shallot, 1 finely chopped small (sweet) sour gherkin, 2 teaspoons coarsely chopped capers and 1 sprig of finely chopped parsley. 
  • Keep the dressing and the steak tartare covered in the fridge. Just before serving, top the steak tartare with the dressing and season with salt and pepper.

Sourdough toast - 4 portions

  • Preheat the oven to 200 ºC. Cut thin slices from 1 sourdough baguette and place on a baking tray. Drizzle the bread slices with a little olive oil. 
  • Toast the bread in the preheated oven for 8 minutes until golden brown and crispy. Store the toast in an airtight container.

Fig chutney - 4 portions

  • Cut 500 grams of fresh figs and 100 grams of dried figs and prunes into small pieces. 
  • Bring the figs with the dried prunes or figs, 200g sugar, 150ml white balsamic vinegar, 2 finely chopped shallots, 1 teaspoon ground cinnamon and the leaves of 5 sprigs of thyme to the boil. 
  • Turn down the heat to low and let the chutney reduce to jam thickness in 30-45 minutes. Spoon the chutney into a clean jar, leave to cool and store in the fridge.

Dragon cream - 4 portions

  • Puree in a food processor or with a hand blender the leaves of 2-3 tarragon sprigs with 200 g mayonnaise. Store the tarragon cream in a clean jar in the fridge. Pipe a dot of tarragon cream on each Chicken pop and garnish with cress.