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Nordic Appetizer Board

  • 15 m
  • 15 m
Sarah Simms Hendrix
“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.”


    • 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


  • 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.
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