A festive board featuring smoked salmon, winter vegetables, tangy spreads, and rustic breads for cold season entertaining.
# What You'll Need:
→ Seafood
01 - 8.8 oz smoked salmon, thinly sliced
→ Winter Vegetables
02 - 1 small beet, roasted, peeled, and sliced
03 - 1 small fennel bulb, thinly sliced
04 - 1/2 cup radishes, sliced
05 - 1/2 cup baby arugula
06 - 1/2 cup pickled red onions
→ Dairy & Spreads
07 - 4.2 oz cream cheese
08 - 2.8 oz herbed goat cheese
09 - 2 tbsp crème fraîche
10 - 2 tbsp horseradish sauce
→ Breads & Crackers
11 - 1 small rustic baguette, sliced and lightly toasted
12 - 3.5 oz rye crackers
13 - 3.5 oz pumpernickel bread, sliced
→ Garnishes
14 - 1 lemon, cut into wedges
15 - 2 tbsp capers, drained
16 - 1 tbsp fresh dill, chopped
17 - Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Wrap the beet in foil and roast for approximately 40 minutes until tender. Allow to cool, then peel and slice.
02 - On a large serving board or platter, arrange the smoked salmon in rosettes or gentle folds to create an appealing presentation.
03 - Neatly position the roasted beet slices, fennel, radishes, baby arugula, and pickled red onions around the salmon on the board.
04 - Spoon the cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce into separate small bowls or ramekins and place them on the board.
05 - Fan out the toasted baguette slices, rye crackers, and pumpernickel bread across the board for easy access.
06 - Finish by garnishing with lemon wedges, drained capers, chopped fresh dill, and a few twists of freshly ground black pepper.
07 - Serve immediately, allowing guests to compose their own bites from the diverse ingredients.
