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Nordic Appetizer Board
Nordic Appetizer Board
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From: EatingWell Magazine, June 2019
Put this robust appetizer board with salmon, eggs, pickles and vegetables out for a backyard party or serve it for brunch. Look for tomatoes in a variety of colors for the prettiest presentation. Feel free to add additional vegetables, such as radishes and carrots, to the board.
- By: Sarah Simms Hendrix
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup crème fraîche or plain skyr
- 1 recipe Refrigerator Pickles (see Associated Recipes)
- 6 ounces salmon gravlax (or your favorite smoked salmon)
- 8 rye toasts, such as Ryvita Crispbread or Finn Crisp crackers
- ½ English cucumber, thinly sliced
- 2 medium heirloom tomatoes, sliced
- 3 Medium-Boiled Eggs, halved (see Associated Recipes)
- 3 tablespoons capers
- Lemon wedges
- Flaky salt, such as Maldon
- Cracked black pepper
- Associated Recipes:
- Refrigerator Pickles
- Medium-Boiled Eggs
Preparation
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Prep
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Ready In
- Spoon crème fraîche (or skyr) into a bowl and place on a large board or platter. Arrange pickles, salmon, rye toasts (or crackers), cucumber, tomatoes, eggs, capers and lemon wedges on the platter. Sprinkle the eggs with salt and pepper.
- To make ahead: The refrigerator pickles can be made up to 3 weeks ahead.
- See more beautiful appetizer boards.
- Serving size: 1 appetizer plate
- Per serving: 73 calories; 4 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 4 g protein; 10 mcg folate; 25 mg cholesterol; 2 g sugars; 1 g added sugars; 205 IU vitamin A; 3 mg vitamin C; 15 mg calcium; 0 mg iron; 272 mg sodium; 133 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ fat, ½ lean protein, ½ starch
