What goes on a Tinned Fish Charcuterie Board?

A good Tinned Fish Charcuterie Board includes sardines, smoked trout, mackerel, tuna, mussels, or anchovies. Add bread, crackers, potato chips, pickles, olives, lemon, herbs, vegetables, butter, mustard, and creamy spreads.

How many tins do I need per person?

Plan on about half a tin to one tin per person, depending on the rest of the food. For a snack board, use three tins for four people. For dinner, use four to six tins and add more bread, eggs, salad, or potatoes.

Can I make a tinned fish board ahead?

Yes, you can prep the bread, vegetables, pickles, spreads, and garnishes ahead. However, open the tins close to serving time. This keeps the fish fresh and makes the board look better.

What tinned fish is best for beginners?

Smoked trout, tuna, salmon, and sardines in olive oil work well for beginners. They taste mild, rich, and easy to pair with lemon, butter, crackers, cucumber, and herbs.

Tinned Fish Charcuterie Board: Easy Savory Idea

Tinned Fish Charcuterie Board: Easy Coastal Appetizer

Tinned Fish Charcuterie Board is an easy no-cook coastal appetizer made with assorted tinned seafood, crackers, bread, pickles, olives, lemon, herbs, vegetables, and creamy spreads.

Author: Hana Martin
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Appetizer, Brunch
Method: No-Cook
Cuisine: Mediterranean-American

Ingredients

Scale

1 tin sardines in olive oil

1 tin smoked trout or smoked salmon

1 tin mackerel, tuna, or mussels

1 baguette, sliced and toasted

1 cup assorted crackers or rye crisps

1 cup potato chips, optional

1/2 cup cornichons or pickles

1/2 cup mixed olives

1/4 cup pickled onions

2 tablespoons capers

1 cup sliced cucumber, radishes, or cherry tomatoes

1 lemon, cut into wedges

1/4 cup salted butter, softened

1/4 cup cream cheese, labneh, or lemony yogurt

2 tablespoons Dijon mustard

Fresh dill, parsley, or chives, for serving

Black pepper, to taste

Instructions

1. Choose a large board, tray, or platter.

2. Place the unopened tins on the board first so you can plan the layout.

3. Open the tins close to serving time, then wipe the outside edges if needed.

4. Arrange the tins in the center of the board.

5. Add small bowls of butter, cream cheese or yogurt, mustard, olives, capers, and pickled onions.

6. Add toasted baguette, crackers, rye crisps, and potato chips around the tins.

7. Fill open spaces with cucumber, radishes, tomatoes, cornichons, lemon wedges, and fresh herbs.

8. Add small forks, spreaders, spoons, and cocktail picks.

9. Serve right away, or keep chilled until serving.

Notes

Use three tins for a snack board serving 4 people, or 4 to 6 tins for a bigger dinner-style board.

Choose at least one mild tin, such as tuna or smoked trout, for beginners.

Open tins close to serving time for the freshest flavor.

Keep seafood cold if the board will sit out for a long time.

Transfer leftovers to a covered container and refrigerate. Do not store leftover fish in opened tins.

Nutrition

Serving Size: 1/6 board
Calories: 390
Sugar: 3 g
Sodium: 780 mg
Fat: 23 g
Saturated Fat: 7 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 45 mg

Keywords: Tinned Fish Charcuterie Board, tinned fish board, tinned seafood board, canned fish charcuterie board, seacuterie board

Find it online: https://www.hanaeats.com/tinned-fish-charcuterie-board/