Recipes|Featured Main
Seacuterie Board
Difficulty Level: Easy
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Prep Time:20 Minutes
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Yield:6-8 Servings
Ingredients
- Tinned fish (sardines, mackerel, tuna, trout, salmon)
- Smoked fish (salmon, whitefish)
- Fish dip (smoked salmon, artichoke-crab spread)
- Briny bites (olives, cornichons, pickles, capers)
- Pickled or roasted peppers
- Boiled eggs, halved
- Sliced vegetables (cucumber, radish, celery, bell peppers)
- Grapes or other fresh fruit
- Nuts (almonds, walnuts, or pistachios)
- Crackers or sliced baguette
- Tinned fish (sardines, mackerel, tuna, trout, salmon)
- Smoked fish (salmon, whitefish)
- Fish dip (smoked salmon, artichoke-crab spread)
- Briny bites (olives, cornichons, pickles, capers)
- Pickled or roasted peppers
- Boiled eggs, halved
- Sliced vegetables (cucumber, radish, celery, bell peppers)
- Grapes or other fresh fruit
- Nuts (almonds, walnuts, or pistachios)
- Crackers or sliced baguette
Dive into the ultimate seacuterie experience! This board swaps cured meats for sustainable tinned fish, smoked fish, and creamy seafood dips. Paired with fresh produce, crunchy crackers, and bold flavors it's perfect for entertaining or a show-stopping appetizer spread.
Preparation
STEP 1
Choose a large wooden board or platter. Place your fish dips in small bowls first, spacing them around the board.
STEP 2
Arrange tinned fish and smoked fish in small clusters. Leave space between each type so guests can easily identify and serve.
STEP 3
Scatter olives, peppers, and halved boiled eggs around the fish.
STEP 4
Create colorful sections with sliced vegetables and grapes, balancing textures and colors across the board.
STEP 5
Sprinkle nuts in small piles or bowls and fan out crackers or sliced baguette around the edges.
STEP 6
Check the board for balance. Mix colors, shapes, and textures so every section feels abundant and inviting. Add small spoons or tongs for dips and fish.
Options
Pair your seacuterie board with crisp white wine, sparkling water, or a bright citrusy cocktail for a perfect appetizer experience.