How to Make a Smoked Fish Charcuterie Board (Seacuterie Board Idea)

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How to Make a Smoked Fish Charcuterie Board (Seacuterie Board Idea)

Create a stunning smoked fish charcuterie board (seacuterie board) featuring smoked salmon, shrimp, whitefish dip and other seafood favorites. This seafood appetizer is perfect for brunch, holidays, or your next grazing board spread.

Course Appetizer

Prep Time 30

Total Time 30

Servings

Calories 227kcal

Author Liz Della Croce

Equipment

1 wooden board

Ingredients

8 ounces smoked whitefish dip Big O' Smokehouse
8 ounces smoked Cajun shrimp dip Big O' Smokehouse
4 ounces Pepper & Garlic salmon jerky Big O' Smokehouse
4 ounces Cajun Smoked salmon jerky Big O' Smokehouse
8 ounces traditional smoked salmon Big O' Smokehouse - divided
4 ounces smoked shrimp Big O' Smokehouse
1 bunch green grapes
4 Persian cucumbers sliced or cut in sticks
8 ounces cheese straw crackers
8 ounces rosemary flatbread crackers
1 cup cherry tomatoes mixed colors
¼ cup pickled red onions
4 ounces garlic and herb cream cheese
4 ounces dried dates
4 ounces dried apricots
8 ounces sesame rice thin crackers
8 slices baguette
2 ounces fresh ricotta with lemon zest
2 ounces honey
2 tablespoons grainy mustard
1 tablepoon capers
sprigs of fresh dill

Instructions

Start by selecting what board size you plan to use. This will help you dictate how many components you wish to include and how much of each item. I went with a fairly large wooden board.
Start by placing the garlic herb cream cheese in a small bowl and top with 4 ounces of the traditional smoked salmon, flaked. Stir well and top with 1 tablespoon minced fresh dill and chili flakes if you want a little kick. Place in the center of the board. Next, begin arranging the various types of Big O' Smokehouse smoked fish, salmon jerky, smoked whitefish spread, smoked salmon and smoked salmon dips about the board.
Once I get the smoked fish in place, I begin filling in with various crackers and other vessels for dipping such as cucumber slices, baguette slices, flatbreads and more. After the crackers and fish are on the platter, I start adding fresh and dried fruits, dips (honey, mustard, etc.) and other garnishes such as pickled red onions, capers, etc. Get creative and use what you love or have on hand. Tehse are really just suggestions of what we love to pair with the smoked fish! Serve immediately or keep refrigerated until ready to serve.

Video

Notes

This smoked fish charcuterie board is very customizable. Use whatever you have on hand, is fresh or in season. Similarly, pick and choose your favorite crackers, flat bread, toppings and sauces. Make it your own!

Nutrition