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 dish quickly became a holiday favorite at our family gatherings due to its colorful presentation and delicious combination of tastes.
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 This board always sparks lively conversations and smiles as everyone builds their own perfect bites together.
Notes
For extra color, add slices of blood orange or pomegranate arils. Pairs wonderfully with a crisp white wine or sparkling brut.
Required Tools
Large wooden or slate board/platter, paring knife, small bowls or 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.
Save This smoked salmon board brings elegance and ease to any gathering making it a memorable centerpiece.
Recipe Questions & Answers
- → How do I prepare the winter vegetables for the board?
Roast the beet wrapped in foil until tender, then peel and slice. Thinly slice fennel and radishes fresh for added crunch and freshness.
- → Can I substitute smoked salmon with other seafood?
Yes, gravlax is a great alternative that maintains a similar flavor and texture profile to smoked salmon.
- → What spreads pair well with smoked salmon on the board?
Cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce add creamy texture and tangy notes that complement the salmon beautifully.
- → Which breads work best for this type of spread?
Rustic baguette slices, rye crackers, and pumpernickel bread provide sturdy bases with varied textures and flavors suited to the toppings.
- → How can I make this spread suitable for gluten-free diets?
Use gluten-free crackers and breads instead of the traditional rye and pumpernickel options to accommodate gluten sensitivities.