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.

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

👨‍🍳 Instructions

1. 1--- Pickled onion ---
2. 2Thinly slice onion using a sharp knife or mandoline.
3. 3To make the pickle juice, whisk together vinegar, water, and sugar.
4. 4Place sliced onion and pickle juice in a glass jar or stainless steel bowl. Cover and refrigerate for at least 1 hour or overnight.
5. 5--- Pickled radish ---
6. 6Thinly slice watermelon radishes using a sharp knife or mandoline.
7. 7To make the pickle juice, whisk together vinegar, water, and sugar.
8. 8Place sliced onion and pickle juice in a glass jar or stainless steel bowl. Cover and refrigerate for at least 1 hour or overnight.
9. 9--- Grazing Board ---
10. 10To 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.
11. 11Arrange 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.
12. 12Place the cream cheese spread, pickled onion, pickled radish, and caper on the board using the picture as a guide.
13. 13Position crackers, eggs, cucumber, endive, French radishes, tomatoes, and lemon near the smoked salmon as desired.
14. 14Place utensils where needed on the board. Serve immediately and replenish ingredients when something is low.