Tinned Fish Charcuterie Board Recipe

Tinned Fish Charcuterie Board

Level: Easy
Yield: 8 to 10 servings
Total: 45 min
Active: 45 min

Dive into the ocean-inspired "seacuterie" thrill: a tinned fish charcuterie board bursting with bold seafood flavors and fresh, vibrant sides. This effortless showstopper wows guests at any gatheringimagine creamy smoked trout dip, zesty octopus skewers, and premium tinned treasures, all artfully arranged for pure delight. Mix in crunchy veggies, tangy pickles, and savory bites to spark every palate, then customize with your faves for an unforgettable feast that screams "let's eat!"

Smoked Trout Dip:

4 ounces cream cheese, at room temperature
1/4 cup sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons drained prepared horseradish
Kosher salt and freshly ground black pepper
One 4-ounce tin smoked trout, drained
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh Italian parsley, plus more for garnish
1 tablespoon chopped fresh dill, plus more for garnish

Octopus Skewers:

One 4-ounce tin octopus (12 to 14 pieces)
12 to 14 good-quality pitted green olives
12 to 14 small strips jarred piquillo peppers
12 to 14 small cocktail onions or strips of Serrano or other Spanish ham, optional
1 tablespoon sherry vinegar
1 tablespoon dry sherry

Board:

1 tin smoked mussels in oil
1 tin ventresca (tuna belly) in oil
1 tin cockles in brine
1 tin anchovies in oil
1 tin sardines in spiced tomato sauce
Assorted crudits: sliced fennel, radishes, endive spears, sliced cucumber, bell pepper strips, celery sticks, cherry tomatoes
Assorted breads and nibbles: sliced baguette, cocktail pumpernickel bread, rice crackers, olive oil potato chips, salted roasted chickpeas, salted Marcona almonds
Assorted pickled items: olives, giardiniera, pickled mushrooms, Spanish pickled peppers, caperberries
Assorted condiments: aioli (garlic mayonnaise), good-quality unsalted butter, chili crisp
Flaky salt

Special equipment:
12 to 14 wooden or bamboo skewers, each about 5 inches long

For the smoked trout dip: Place the cream cheese, sour cream, lemon zest, lemon juice, and horseradish in a food processor. Season with a pinch of salt and a generous grinding of pepper. Process until smooth, scraping down the sides as needed. Break the trout into chunks, add to the processor, and pulse just until combined. Transfer to a serving bowl and stir in the chives, parsley, and dill. Garnish with extra chopped herbs and refrigerate until ready to serve.
For the octopus skewers: Drain the oil from the octopus, reserving 2 tablespoons in a medium bowl. Add the octopus, olives, piquillos, and onions (if using) to the bowl. Drizzle with the sherry vinegar and sherry. Let marinate while assembling the board, or refrigerate for an hour or two for more flavor.
When ready to make the skewers, fold the peppers into squares and thread one onto a small (5-inch) wooden skewer. Add a piece of octopus and an olive each. If desired, add a cocktail onion or a strip of ham, folded into a square like the pepper. Repeat with the remaining ingredients, making 12 to 14 skewers. Transfer them to a serving dish and drizzle with the marinade.
For the board: When ready to assemble, place 4 tins of seafood in the four corners of a very large serving board and place the fifth in the center. Add the smoked trout dip and skewers to the board. Arrange your choice of crudits, breads and nibbles, pickled items, and condiments around the board, placing any in bowls as needed. Place the salt in a very small bowl and put it on the board. Generally arrange the best pairings near each tin of fish, but there are no strict rules about placement. Make sure each tin, dip, and condiment has its own small fork or spoon for serving so flavors don't mix.

Pro tip: Craft variety with finfish (like trout or sardines), shellfish (mussels or cockles), and cephalopods (octopus). Hunt smoked picks and spicy sauces for excitementsource from global gems like Spain or Portugal. Serve at room temp for max flavor, then chill leftovers pronto. Your crowd will devour this seaside stunner!