Ingredients
Smoked Fish and Dips
- 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)
Fresh Produce
- 1 bunch green grapes
- 4 Persian cucumbers, sliced or cut into sticks
- 1 cup mixed color cherry tomatoes
- ¼ cup pickled red onions
- Sprigs of fresh dill
Crackers and Bread
- 8 ounces cheese straw crackers
- 8 ounces rosemary flatbread crackers
- 8 ounces sesame rice thin crackers
- 8 slices baguette
Spreads and Garnishes
- 4 ounces garlic and herb cream cheese
- 2 ounces fresh ricotta with lemon zest
- 2 ounces honey
- 2 tablespoons grainy mustard
- 1 tablespoon capers
Dried Fruits
- 4 ounces dried dates
- 4 ounces dried apricots
Instructions
- Choose Your Board Size: Select a wooden board size appropriate to the number of guests and how many components you wish to include; a larger board accommodates more items and makes for a stunning presentation.
- Prepare the Center Spread: Place the garlic and herb cream cheese in a small bowl and mix in 4 ounces of flaked traditional smoked salmon. Stir well and top with 1 tablespoon of freshly minced dill and, optionally, chili flakes for some heat. Position this bowl at the center of the board.
- Arrange Smoked Fish: Artfully arrange the various Big O' Smokehouse smoked fish selections—smoked whitefish dip, smoked Cajun shrimp dip, salmon jerky varieties, traditional smoked salmon, and smoked shrimp—around the center spread to create visual interest and easy access.
- Add Crackers and Dippers: Fill in surrounding spaces with a selection of cheese straw crackers, rosemary flatbreads, sesame rice crackers, baguette slices, and cucumber sticks, offering a variety of textures and flavors for pairing with the fish.
- Incorporate Fresh and Dried Fruits: Scatter green grapes, mixed cherry tomatoes, dried dates, and dried apricots across the board to add sweetness and balance the smoky flavors of the seafood.
- Include Garnishes and Condiments: Place small dishes or little piles of pickled red onions, capers, honey, grainy mustard, and fresh ricotta with lemon zest thoughtfully around the platter to enhance flavor options.
- Final Touches and Serve: Add sprigs of fresh dill for a fragrant and decorative touch. Serve the board immediately or refrigerate until ready to enjoy for a fresh and impressive seafood charcuterie experience.
Notes
- The selection of crackers and fruit can be customized based on personal preference or seasonal availability.
- For a spicier board, add chili flakes or cayenne to the cream cheese mixture or sprinkle on the smoked fish.
- Use a large wooden board or platter to allow an inviting and visually balanced presentation.
- Keep refrigerated if preparing ahead to maintain freshness, but serve at room temperature for best flavor.
- Substitute or omit any ingredients based on dietary restrictions or preferences.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
