Tinned Fish Charcuterie Board
A beautiful and balanced tinned fish charcuterie board that combines rich smoked seafood with sturdy sourdough toast, crisp potato chips, sharp pickles, and creamy dill dips for the ultimate grazing spread.
Equipment
- Large wooden serving board
- Small ramekins
- Cheese knives
- Seafood forks
Ingredients
Tinned Seafood
- Ekone smoked oysters
- Sardines in olive oil
- Fishwife smoked rainbow trout
- Smoked Atlantic salmon
Crunch and Contrast
- Sourdough bread slices
- Crackers
- Dill pickle potato chips
- Assorted crudites like bell peppers, cucumbers, and cherry tomatoes
- Fermented pickles, vegetables, and olives
- Carolina Peanut Factory Dill Pickle Peanuts
Finishing and Dips
- Ayoh! Dill Pickle Mayo
- Davis & Davis Dill Pickle Dip Mix
- Fresh fruit such as grapes, lemon slices, and fresh herbs for garnish
Instructions
Assembly
- Open the tins carefully and leave the lids partially attached where possible, then set them near the center of a large wooden serving board. The partly peeled lids make the board look polished and also help keep delicate fish pieces in place.
- Arrange small ramekins of dill pickle mayo and dill dip mix around the tins, leaving enough space for forks and cheese knives to rest comfortably. When the bowls are spaced evenly, the board looks organized and guests can reach condiments without knocking into the seafood.
- Toast the sourdough bread slices until crisp, then rub the warm surfaces lightly with fresh garlic halves before placing them on the board. The toast should look golden and shatter cleanly under a forkful of sardine instead of bending or turning soft.
- Add crackers, dill pickle potato chips, crudites, fermented pickles, vegetables, olives, and dill pickle peanuts around the anchors, filling open spots without piling everything too tightly. You want the board to look full and colorful, but each section should still be easy to grab from.
- Finish with fresh fruit such as grapes, lemon slices, and fresh herbs for garnish, then serve so everyone can build their own bites with bread, fish, pickles, and dips. The final board should have clear contrast in color, texture, and shape, with no soggy patches or crowded corners.
Notes
Preparation tip: Drain off a little excess oil from very full tins before placing them on the board so that crackers stay crisp instead of soggy.
Serving tip: Use one utensil per tin to keep flavors distinct and prevent the smoked trout from mixing with the other seafood.
Storage: Once the tins are open, transfer leftover seafood to clean airtight containers instead of storing them in the opened tins. Store crunchy items separately so they stay crisp, and keep dips and vegetables in their own containers in the refrigerator.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.