Save A festive and vibrant board featuring smoked salmon, hearty winter vegetables, tangy spreads, and rustic breads—perfect for entertaining during the colder months.
A festive and vibrant board featuring smoked salmon, hearty winter vegetables, tangy spreads, and rustic breads—perfect for entertaining during the colder months.
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 is always the centerpiece when our family gathers for winter celebrations it brings warmth and a festive touch to our table.
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
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 Always verify ingredient labels for allergens
Save Enjoy assembling this board with your loved ones it’s an interactive and delicious experience.
Recipe FAQs
- → How long should beets be roasted for this board?
Beets should be roasted at 200°C (400°F) for about 40 minutes until tender, then cooled and sliced for serving.
- → What spreads complement the smoked salmon and vegetables?
Cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce offer creamy, tangy flavors that pair well with the smoked salmon and vegetables.
- → Can I substitute any ingredients for dietary needs?
Gravlax can replace smoked salmon, and gluten-free crackers or breads work well for gluten sensitivity.
- → How should the board be assembled for best presentation?
Arrange the salmon in gentle folds, surround with roasted and fresh vegetables, spoon spreads into bowls, and fan out breads. Garnish with lemon, capers, and dill for balance.
- → What beverages pair well with this harvest board?
Crisp white wines or sparkling brut complement the smoky and fresh flavors, enhancing the overall tasting experience.