How To Build A Fish Board



By Chanie of Busy in Brooklyn

Food boards are all the rage now, like cheese boards and charcuterie boards. Combine that with the comeback of old world favorites, including Jewish food like smoked fish, and merge them to create a spread for a fish board with gourmet toppings. This presents beautifully and will be a crowd pleasure for any party or get together.


How to Build a Fish Board

assorted smoked fish
assorted gravlax
fish jerky
fish pate and/or caviar
sourdough, bagels and/or crackers
fresh dill
green and black olives
pickles or cornichons
savory chutney or jam
pickled onions (recipe follows)
dijon and whole grain mustard
good quality olive oil
sliced cucumbers
finishing salt


Start by choosing a focal point. I used the largest piece of smoked salmon. Place it on a cutting board. Add an assortment of ingredients around the salmon, spreading out in sections. You can repeat the same items more than once on another side of the board. Use an assortment of small bowls and jars to place your condiments and smaller toppings.

Quick Pickled Onions

1 small red onion, sliced into thin half rings
1 cup rice vinegar
1 cup water
1/2 cup sugar
1 tbsp kosher salt

Bring the vinegar, water, sugar and salt to a boil. Remove from the heat. Add onions and set aside to cool.

Products featured in this board:

Portlock smoked pink salmon 
(the large fish on the board in the center)

Ruby Bay smoked salmon in sriracha, lemon pepper and pastrami

Ruby Bay hot smoked keta salmon

Blue Hill Bay herb smoked salmon

Ruby Bay teriyaki salmon jerky

Milas oloves in chili oregano, basil garlic, chili garlic and lemon rosemary

Lucini Itali lemon flavored olive oil

Brooklyn Brine Pickles in spicy maple bourbon

Kozlowski Farms jalapeno jam

Eden stone ground brown mustard

Altius black sea salt
Baked in Brooklyn honey mustard breadsticks

Absolutely gluten free crackers


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