Think of the French word "charcuterie" and the image of a rustic wooden board overflowing with a tempting array of meats and cheeses, carefully arranged crackers, and maybe a mustard or two comes to mind (and evokes the feeling of a picnic in Paris!). But with the rise of plant-based diets and pescatarian eaters, the charcuterie board has evolved to mean so much more than a platter of meats.
Enter fish charcuterie — or the seafood board.
This vibrant, lighter board brings the same class and craftsmanship as its traditional charcuterie cousin but with added health benefits.
The varying colors, textures, and ways to serve seafood make your board visually stunning and versatile. Think silky slices of salmon or sablefish, nova lox (or whole fillets of each), wild sardines and mackerel, tuna loin, or tuna in olive oil, creamy mounds of crab salad, dollops of bright fish roe, and tangy pickled herring fillets. To balance the rich, savory seafood, pair it with fresh fruit slices, such as crisp apple or pear wedges; juicy grapes; or tart berries, and add some vegetables, too.
Crunchy crackers or crusty bread are essential for scooping up spreads like creamy salmon rillettes. You can also add nuts for texture and soft cheeses, such as Brie or goat cheese, to complement the delicate flavors of the fish. Fresh herbs, such as dill or parsley, wedges of lemon, and capers add zest and brightness to tie everything together.
A fish charcuterie board is memorable, unexpected, sophisticated, and fun, so make it your own. The vibrant colors, diverse textures, and wide range of flavors that take your taste buds on a journey from smoky to salty to tangy become an interactive experience that invites people to try new things while satisfying the pescatarians at your gatherings. It's the kind of board that'll make your guests say "Fish is fun!" And really, who doesn't enjoy delicious eats and feeling fun and fancy?
Fish is also a powerhouse of health benefits. It's packed with omega-3 fatty acids that improve cognitive function, reduce inflammation, and support heart health, ensuring your ticker works better for longer. Plus, it's loaded with lean protein that keeps you full and satisfied without the food coma aftermath of heavy meats and cheeses.
SERVINGS
- Smoked salmon
- Tuna loin medallions, thinly sliced
- Smoked sablefish
- Assorted vegetables
- Assorted fruits, such as grapes, strawberries, sliced apples, or figs
- Avocado
- Hard boiled eggs
- Cooked baby potatoes, halved or quartered
- Pesto sauce, store bought or homemade
- Crackers or crusty bread slices
- Olives
- Nuts, such as almonds or walnuts
- Honey (for drizzling)
- Lemon wedges (for garnish)
- Arrange a variety of small bowls or platters on a large serving board or platter.
- Place the smoked salmon on one section of the board.
- Arrange the cooked baby potatoes on another section of the board. You can skewer them with toothpicks for easy serving.
- In a small bowl, spoon the pesto sauce over the potatoes.
- Place the assorted fruits on another section of the board, creating a colorful display. Drizzle honey over the top. Repeat this with the vegetables, avocado, and hard boiled eggs (minus the honey).
- Arrange the thinly sliced tuna loin on the board, overlapping the slices slightly. Repeat with the sablefish.
- Add crackers or slices of crusty bread to the board, placing them between the other ingredients. Place the olives and nuts in individual small serving bowls and add them to the board.
- Garnish the board with lemon wedges for squeezing over the smoked salmon or tuna.
AUTHOR
Theresa Gambacorta is a food writer and 25-year veteran of New York City's restaurant industry. Her writing has appeared in such titles as La Cucina Italiana, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle) and is currently working on a cookbook about Persian cuisine to be published by Knopf.