Save A festive and vibrant board featuring smoked salmon, hearty winter vegetables, tangy spreads, and rustic breads—perfect for entertaining during the colder months.
This smoked salmon board has become our go-to for winter gatherings, bringing warmth and color to the table every time.
Ingredients
- Smoked Salmon: 250 g smoked salmon sliced
- Winter Vegetables: 1 small beet roasted and sliced 1 small fennel bulb thinly sliced 1/2 cup radishes sliced 1/2 cup baby arugula 1/2 cup pickled red onions
- Dairy & Spreads: 120 g cream cheese 80 g herbed goat cheese 2 tbsp crème fraîche 2 tbsp horseradish sauce
- Breads & Crackers: 1 small rustic baguette sliced and lightly toasted 100 g rye crackers 100 g pumpernickel bread sliced
- Garnishes: 1 lemon cut into wedges 2 tbsp capers drained 1 tbsp fresh dill chopped Freshly ground black pepper to taste
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Wrap the beet in foil and roast for about 40 minutes or until tender. Let cool then peel and slice This step can be done ahead.
- Step 2:
- Arrange the smoked salmon in rosettes or gentle folds on a large serving board or platter.
- Step 3:
- Neatly arrange the roasted beet slices fennel radishes baby arugula and pickled red onions around the salmon.
- Step 4:
- Spoon the cream cheese herbed goat cheese crème fraîche and horseradish sauce into small bowls or ramekins. Place on the board.
- Step 5:
- Fan out the baguette slices rye crackers and pumpernickel bread.
- Step 6:
- Garnish the board with lemon wedges capers chopped dill and a few twists of black pepper.
- Step 7:
- Serve immediately letting guests build their own bites.
Save We always enjoy these boards together as a family, sharing stories while building our own perfect bites.
Notes
For extra color add slices of blood orange or pomegranate arils Substitute gravlax for smoked salmon if desired Pairs wonderfully with a crisp white wine or sparkling brut For a gluten-free board use gluten-free crackers and breads
Required Tools
Large wooden or slate board plt Paring knife Small bowls ramekins Chefs knife Cutting board
Allergen Information
Contains fish (smoked salmon) dairy (cream cheese goat cheese crème fraîche) and gluten (breads crackers) Some rye breads contain sesame check labels if concerned Always verify ingredient labels for allergens
Save This smoked salmon board is a perfect, effortless centerpiece for winter entertaining that delights every guest.
Recipe Questions & Answers
- → What vegetables complement smoked salmon on this board?
Roasted beets, thinly sliced fennel, radishes, baby arugula, and pickled red onions add varying textures and flavors that enhance the smoked salmon.
- → How should the roasted vegetables be prepared?
Wrap the beet in foil and roast at 200°C (400°F) for about 40 minutes until tender, then peel and slice. Other vegetables are thinly sliced and served fresh or pickled.
- → What spreads are ideal to accompany the board?
Cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce provide creamy and tangy contrasts to the smoky salmon and vegetables.
- → Which breads work best for assembling small bites?
Lightly toasted rustic baguette slices, rye crackers, and pumpernickel bread offer sturdy bases with distinct flavors to complement the toppings.
- → How can this board be customized for dietary needs?
Replace breads with gluten-free options to accommodate gluten sensitivities. Gravlax can be substituted for smoked salmon for a different flavor profile.