Tinned Fish Charcuterie Board

Ingredients

For the Board

• 3 tins sardines in olive oil
• 2 tins mackerel fillets in olive oil
• 1 1/2 cups hummus
• 1 English cucumber, sliced
• 2 cups cherry tomatoes
• 1 1/2 cups mixed olives
• 2 lemons, cut into wedges
• 1/2 cup fresh parsley and dill sprigs

For the Crisp Components

• 8 ounces assorted crackers
• 1 small baguette, sliced and toasted

Substitutions

• Smoked trout can replace one tin of mackerel.
• Pickled vegetables can replace some fresh tomatoes.

Instructions

Step 1: Choose the Platter

Use a large dry board with room to separate wet and crisp components.

Step 4: Add the Vegetables

Arrange cucumber slices, tomatoes, olives, and lemon wedges in compact groups.

Step 5: Add the Crisp Items

Place crackers and toasted baguette away from the fish oil and hummus.

Step 7: Serve Safely

Serve immediately with small forks and spoons; refrigerate perishable items within 2 hours.

Keeping Crisp and Oily Foods Separate

Build the board around the open fish tins and hummus first, then place crackers and toasted baguette on the driest part of the platter. A little physical distance keeps fish oil and hummus from softening the crisp items.

Dry the cucumber, tomatoes, and herbs thoroughly before arranging them and provide small forks or spoons so guests do not have to drag oily utensils through the other components.

How to Store Leftovers

Refrigerate opened tinned fish and other perishable items promptly in separate covered containers; use opened fish within 1 to 2 days, following the package if it specifies a shorter limit. Keep crackers, bread, and other dry components at room temperature so they stay crisp; do not store the assembled board as one container.

How to Serve It

• simple green salad
• boiled eggs
• pickled onions

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.