Smoked salmon paired with winter vegetables, herbed cheeses, and rustic breads for a colorful, festive spread.
# Components:
→ Seafood
01 - 8.8 oz smoked salmon, sliced
→ Winter Vegetables
02 - 1 small beet, roasted and sliced
03 - 1 small fennel bulb, thinly sliced
04 - 0.5 cup sliced radishes
05 - 0.5 cup baby arugula
06 - 0.5 cup pickled red onions
→ Dairy & Spreads
07 - 4.2 oz cream cheese
08 - 2.8 oz herbed goat cheese
09 - 2 tbsp crème fraîche
10 - 2 tbsp horseradish sauce
→ Breads & Crackers
11 - 1 small rustic baguette, sliced and lightly toasted
12 - 3.5 oz rye crackers
13 - 3.5 oz pumpernickel bread, sliced
→ Garnishes
14 - 1 lemon, cut into wedges
15 - 2 tbsp drained capers
16 - 1 tbsp chopped fresh dill
17 - Freshly ground black pepper, to taste
# Method:
01 - Preheat oven to 400°F. Wrap beet in foil and roast for about 40 minutes until tender. Cool, peel, and slice.
02 - Place smoked salmon in rosettes or gentle folds on a large serving board or platter.
03 - Neatly place roasted beet slices, fennel, radishes, baby arugula, and pickled red onions around the salmon.
04 - Spoon cream cheese, herbed goat cheese, crème fraîche, and horseradish sauce into small bowls or ramekins and place on the board.
05 - Fan out baguette slices, rye crackers, and pumpernickel bread on the board.
06 - Top the board with lemon wedges, capers, chopped dill, and a few twists of freshly ground black pepper.
07 - Present immediately, allowing guests to assemble their own combinations.
