Nordic-Inspired Appetizer Board

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.

Active Time:
40 mins
Total Time:
1 day 40 mins
1 appetizer plate


Refrigerator Pickles

  • 1 pound vegetables, such as mini cucumbers, fennel, carrots, beets or green beans

  • 2 ⅓ cups white, champagne or rice vinegar

  • 1 ⅓ cups water

  • 4 teaspoons granulated sugar

  • 1 ¼ teaspoons Kosher salt

  • 3-4 sprigs  fresh dill or fennel fronds

  • ¾ teaspoon coriander seeds

  • ¾ teaspoon mustard seed

  • ¾ teaspoon black peppercorns

Appetizer Board

  • ½ cup crème fraîche or plain skyr

  • 1 recipe Refrigerator Pickles

  • 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. To prepare pickles: Cut vegetables as desired, then tightly pack into 2 or 3 pint-size (2-cup) mason jars. (If using beets, give them their own jar.) Combine vinegar, water, sugar, salt, dill (or fennel fronds), coriander and mustard seeds and peppercorns in a medium saucepan. Bring to a simmer over medium-high heat, about 4 minutes. Pour the brine over the vegetables. Let cool to room temperature, about 1 hour. Refrigerate for at least 24 hours before serving.

  2. To assemble board: 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.

Associated Recipes

Quick Pickles

Medium-Boiled Eggs


Nutrition Facts (per serving)

73 Calories
4g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1 appetizer plate
Calories 73
% Daily Value *
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Added Sugars 1g 2%
Protein 4g 7%
Total Fat 4g 4%
Saturated Fat 2g 9%
Cholesterol 25mg 8%
Vitamin A 205IU 4%
Vitamin C 3mg 4%
Folate 10mcg 2%
Sodium 272mg 12%
Calcium 15mg 1%
Iron 1mg 3%
Magnesium 14mg 3%
Potassium 133mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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