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 board has become my go-to for holiday parties because it looks beautiful and everyone loves building their own bites.
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 Every winter, my family gathers around this board and enjoys creating their own flavors and combinations, making for a warm and interactive meal.
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
Save This smoked salmon board is a feast for the eyes and palate, perfect for any winter gathering.
Recipe Questions & Answers
- → How do I prepare the roasted winter vegetables?
Wrap beets in foil and roast at 200°C (400°F) for about 40 minutes until tender. Let cool, peel, and slice. Thinly slice fennel and radishes fresh.
- → What cheeses pair well with smoked salmon on this board?
Cream cheese and herbed goat cheese add creamy, tangy notes that complement the smoky flavor of the salmon.
- → Can the bread selections be substituted for dietary needs?
Yes, gluten-free crackers and breads work well as alternatives to rye, pumpernickel, and baguette slices.
- → How should I serve the spreads and sauces on the board?
Place cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce in small bowls or ramekins arranged neatly on the board for easy access.
- → What garnishes enhance the flavors of the smoked salmon board?
Lemon wedges, capers, fresh dill, and freshly cracked black pepper add brightness and depth to the board.