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smoked salmon grazing board
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5 from 2 votes

Smoked Salmon Grazing Board

This smoked salmon grazing board has all the fixings-smoked salmon, soft boiled eggs, seasonal produce, pickled vegetables, condiments, and a savory cream cheese spread to tie it all together.
Prep Time15 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 12 servings
Author: Vy Tran

Ingredients

  • 3 different types of smoked salmon, about 1 pound each
  • 3 different types of crackers
  • 2 7-ounce Tillamook Farmstyle Chive & Onion Cream Cheese Spread 
  • 6 large eggs
  • 2 medium avocados, thinly sliced
  • 2 Persian cucumbers, thinly sliced lengthwise
  • 1 pint cherry tomatoes
  • 1 bunch of French radishes
  • 1 small red Belgian endive heads, leaves separated
  • 2 ounces capers
  • 1/2 cup chopped dill
  • Sea salt and freshly ground pepper
  • 2 medium lemons, quartered
  • Pickled onion for serving
  • Pickled radish for serving

Pickled Onion

  • 1 medium red onion for pickling (you can also use 4 small shallots)
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water

Pickled Radish

  • 1 bunch of watermelon radishes for pickling, about 4
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water

Instructions

Pickled onion

  • Thinly slice onion using a sharp knife or mandoline. 
  • To make the pickle juice, whisk together vinegar, water, and sugar. 
  • Place sliced onion and pickle juice in a glass jar or stainless steel bowl. Cover and refrigerate for at least 1 hour or overnight. 

Pickled radish

  • Thinly slice watermelon radishes using a sharp knife or mandoline. 
  • To make the pickle juice, whisk together vinegar, water, and sugar. 
  • Place sliced onion and pickle juice in a glass jar or stainless steel bowl. Cover and refrigerate for at least 1 hour or overnight. 

Grazing Board

  • To cook the eggs, bring a large pot of water to a boil over medium-high heat. Carefully lower eggs into water using a slotted spoon. Set your alarm for 7 minutes and maintain a gentle boil. Once the alarm goes off, transfer the eggs to an ice bath and let them chill until they are just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Set them aside until ready to use.
  • Arrange the smoked salmon in three different sections of the board. Garnish the sliced smoked salmon with fresh dill and drained capers. Sprinkle salt and pepper over the salmon.
  • Place the cream cheese spread, pickled onion, pickled radish, and caper on the board using the picture as a guide. 
  • Position crackers, eggs, cucumber, endive, French radishes, tomatoes, and lemon near the smoked salmon as desired. 
  • Place utensils where needed on the board. Serve immediately and replenish ingredients when something is low.