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 my go-to for winter gatherings it is colorful flavorful and always a crowd-pleaser.
Ingredients
- Seafood: 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 Gathering my family around this board has created warm memorable moments full of laughter and shared enjoyment.
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/platter Paring knife Small bowls/ramekins Chefs knife Cutting board
Nutritional Information
Calories 310 Total Fat 14 g Carbohydrates 29 g Protein 16 g per serving
Save This winter harvest smoked salmon board beautifully combines flavors and textures for an effortless impressive appetizer.
Recipe Guide
- → What types of vegetables are included?
Roasted beets, thinly sliced fennel, radishes, baby arugula, and pickled red onions create a fresh, earthy mix.
- → How should the beets be prepared?
Wrap beets in foil and roast at 200°C (400°F) for about 40 minutes until tender, then peel and slice.
- → Which cheeses complement the salmon board?
Cream cheese, herbed goat cheese, and crème fraîche provide creamy, tangy layers against the smoked salmon.
- → Can the board accommodate dietary restrictions?
For gluten-free needs, substitute traditional breads and crackers with gluten-free options.
- → How should this board be served?
Arrange ingredients on a large platter and garnish with lemon wedges, capers, dill, and ground black pepper. Serve immediately.
- → Are there suitable beverage pairings?
Crisp white wine or sparkling brut pairs excellently with the smoky and fresh flavors of this board.