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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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


  • Prep

  • Ready In

  1. 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.

Nutrition information

  • 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

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