A colorful winter board with smoked salmon, roasted vegetables, creamy spreads, and rustic breads for sharing.
# What you'll need:
→ Seafood
01 - 8.8 oz smoked salmon, sliced
→ Winter Vegetables
02 - 1 small roasted beet, peeled and sliced
03 - 1 small fennel bulb, thinly sliced
04 - 0.5 cup sliced radishes
05 - 0.5 cup baby arugula
06 - 0.5 cup pickled red onions
→ Dairy & Spreads
07 - 4.2 oz cream cheese
08 - 2.8 oz herbed goat cheese
09 - 2 tablespoons crème fraîche
10 - 2 tablespoons 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 tablespoons capers, drained
16 - 1 tablespoon fresh dill, chopped
17 - Freshly ground black pepper, to taste
# How to make it:
01 - Preheat oven to 400°F. Wrap the beet in foil and roast for about 40 minutes until tender. Allow to cool, then peel and slice.
02 - Position smoked salmon in rosettes or gentle folds on a large serving board or platter.
03 - Place roasted beet slices, fennel, radishes, arugula, and pickled red onions neatly around the salmon.
04 - Spoon cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce into small bowls or ramekins; arrange on the board.
05 - Fan out baguette slices, rye crackers, and pumpernickel bread alongside the spreads and other ingredients.
06 - Decorate the board with lemon wedges, capers, chopped dill, and add freshly ground black pepper to taste.
07 - Present immediately, allowing guests to build their own bites.
