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.

EatingWell Magazine, June 2019; updated September 2022


Recipe Summary

40 mins
1 day 40 mins


Refrigerator Pickles
Appetizer Board


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

1 appetizer plate
73 calories; protein 3.5g; carbohydrates 6.6g; dietary fiber 1.2g; sugars 2.3g; fat 3.5g; saturated fat 1.8g; cholesterol 25.4mg; vitamin a iu 205IU; vitamin c 3.3mg; folate 9.7mcg; calcium 14.7mg; iron 0.5mg; magnesium 13.5mg; potassium 132.6mg; sodium 272.3mg; added sugar 1g.

1/2 fat, 1/2 lean protein, 1/2 starch