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 makes holiday entertaining simple and impressive.
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
- Preheat the oven:
- 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.)
- Arrange salmon:
- Arrange the smoked salmon in rosettes or gentle folds on a large serving board or platter.
- Arrange vegetables:
- Neatly arrange the roasted beet slices, fennel, radishes, baby arugula, and pickled red onions around the salmon.
- Place spreads:
- Spoon the cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce into small bowls or ramekins. Place on the board.
- Arrange breads & crackers:
- Fan out the baguette slices, rye crackers, and pumpernickel bread.
- Garnish:
- Garnish the board with lemon wedges, capers, chopped dill, and a few twists of black pepper.
- Serve:
- Serve immediately, letting guests build their own bites.
Save This recipe is a holiday staple for our family gathering, bringing warmth and delicious variety to the table.
Serving Suggestions
Pair this board with a crisp white wine or sparkling brut for a festive celebration.
Storage
Store leftover components separately in airtight containers and assemble fresh before serving.
Variations
Substitute gravlax for smoked salmon or add slices of blood orange for extra color.
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Enjoy the vibrant flavors and textures that make this board a perfect centerpiece any time of year.
Recipe FAQs
- → What vegetables complement smoked salmon on this board?
Roasted beets, thinly sliced fennel, radishes, baby arugula, and pickled red onions provide a mix of earthy, peppery, and tangy contrasts.
- → Which spreads work well with the smoked salmon and vegetables?
Cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce add creamy, tangy, and spicy layers to enhance the flavors.
- → What types of bread are suggested for the board?
A rustic baguette, rye crackers, and pumpernickel bread offer a variety of textures from crunchy to soft, perfect for pairing.
- → Can the roasted vegetables be prepared in advance?
Yes, the roasted beet can be cooked ahead, cooled, peeled, and sliced to save time before assembling the board.
- → Are there options for dietary preferences on this board?
Substitute gravlax for the salmon or use gluten-free breads and crackers to accommodate certain diets while keeping flavors vibrant.