Ingredients:

  • 225g Nova Style Smoked Salmon
  • 115g Peppered Smoked Mackerel
  • 115g Beet-Cured Gravlax
  • 225g Whipped Cream Cheese
  • 115g Crème Fraîche
  • 100g Herbed Goat Cheese log
  • 150g Everything Bagel Chips
  • 100g Thin Rye Crispbreads
  • 250g Sourdough Baguette, sliced and toasted
  • 2 tbsp Non-pareil Capers, drained
  • 0.5 Red Onion, thinly sliced
  • 1 English Cucumber, sliced
  • 15g Fresh Dill sprigs
  • 60g Lemon, halved and sliced
  • 60g Cornichons

Instructions:

  1. Chill a marble or slate board in the refrigerator for 15 minutes prior to assembly to help maintain the temperature of the delicate fish fats.
  2. Prepare 'moisture zones' by placing small parchment paper liners or radicchio leaves on the board where the crackers and bagel chips will sit to prevent them from becoming soggy.
  3. Place whipped cream cheese, crème fraîche, and herbed goat cheese into small ramekins and position them at opposite corners of the board.
  4. Using the 'Ribbon Fold' technique, fold the Nova salmon into vertical ruffles and arrange on the board. Flake the peppered mackerel into bite-sized chunks and shingle the beet-cured gravlax.
  5. Intersperse the cucumber ribbons, ice-water soaked red onions, and lemon wedges around the fish to provide acidic buffers.
  6. Fill remaining gaps with bagel chips, rye crispbreads, and toasted sourdough. Garnish the entire board with fresh dill sprigs and capers.