How to Build a Smoked Fish Board

A smoked fish board is one of the easiest ways to feed a crowd: no cooking, ready in minutes, and it always looks impressive. Here's how to put one together.

1. Pick 2–3 kinds of fish

Variety makes the board. Mix textures and flavors — for example:

• Salmon yukola — silky cold smoked salmon. Try two flavors side by side, like Classic and Black Pepper.
• Hot smoked salmon — firm and flaky, a hearty contrast to cold smoked.
• Signature fish rolls — sliced, they add color and a wow effect.

2. Add something to put it on

Bagels or bagel chips, rye or pumpernickel bread, toasted baguette, crackers, mini blini or cucumber rounds for a lighter option.

3. Add spreads and toppings

Cream cheese or crème fraîche, capers, thinly sliced red onion, fresh dill, lemon wedges, radishes and cherry tomatoes. A small bowl of each is enough.

4. Make it special (optional)

A tin of caviar in the center turns a simple board into a celebration.

5. Arrange and serve

• Slice the fish thin and fold or fan it out — it looks generous and is easy to pick up.
• Put the fish down first, then fill the gaps with bread, bowls and garnish.
• Keep the fish refrigerated until just before serving.

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