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This is less a recipe and more a philosophy – the idea that a beautiful piece of seafood, dressed simply and thoughtfully, is one of the most generous and impressive things you can put on a table. At the store and at home, this is how we love to entertain. A platter of dressed seafood in the middle of the table, some crusty bread, a cold glass of wine and good company – that's the dream. These are our favourite combinations, but treat them as a guide. Use whatever is freshest and most beautiful on the day. The seafood is always the star – you're just helping it along. Dressed-up Seafood Serves as many as you like You'll need Pickled...

This is one of those combinations that sounds unexpected but makes complete sense once you taste it. The richness and butteriness of ripe avocado is a perfect foil for fresh, clean tuna tartare – they work together in the same way tuna and avocado do in a sushi roll. We love serving this as a starter or as part of a bigger spread, piled high on a crispy corn chip or with crackers. As with all raw fish preparations, the quality of the tuna is everything. Use the freshest sashimi-grade tuna you can find, and this dish will sing. Tuna Tartare Guacamole Serves 4–6 as a starter You'll need 300 g sashimi-grade tuna, finely diced 1 tablespoon soy sauce 1...

Carpaccio is an Italian classic – thinly sliced raw protein dressed beautifully and simply. At The Fishmonger's Son, kingfish is one of our favourite fish to eat raw because it has this incredible richness and silkiness that lends itself perfectly to being dressed with nothing more than good olive oil, lemon, and a scattering of something a little salty and sharp. It's a dish that speaks for itself. The key here is sourcing the freshest, sashimi-grade kingfish you can find – come and see us in store and we'll sort you out. The thinner you can slice it, the more elegant the result. Kingfish Carpaccio Serves 4 as a starter You'll need 400 g sashimi-grade kingfish fillet, skin off 3...

This is one of those combinations that sounds simple but tastes incredibly luxurious. The creamy egg and mayo base is the perfect vehicle for the little burst of caviar on top – it's salty, rich and just a bit special. We love serving this when people come over, because it looks beautiful and people always want to know what it is. You don't need to use the most expensive caviar for this – a good lumpfish roe or salmon roe works beautifully. The effect is the same: impressive, delicious and surprisingly easy to pull together. Egg & Mayo Dip with Black Caviar Serves 6–8 as a starter You'll need 6 hard-boiled eggs, peeled 3 tablespoons good-quality mayonnaise 1 teaspoon Dijon...

This pâté is one of those things that looks impressive but comes together in minutes. We always have smoked trout at the store, and turning it into a pâté is one of the loveliest things you can do with it. The crème fraîche keeps it light and a little tangy, the lemon zest lifts everything, and the dill gives it that classic smoked fish flavour combination that just works. We love serving this spread on little toasts or crackers for a crowd – it's always one of the first things to disappear. Make it ahead and keep it in the fridge; it actually gets better as it sits. Trout Pâté with Crème Fraîche, Lemon Zest & Dill Serves 6–8 as...