Fresh, colorful veggies and an herbed whipped goat cheese dip make this Smoked Salmon Grazing Board a fantastic appetizer, no cook meal, or charcuterie board for guests!
As-is, this charcuterie board is gluten free, and can easily be made dairy free too.
A new way to serve smoked salmon
Smoked salmon can be used in so many different ways - in an omelette, as a snack, as an appetizer.
And with charcuterie boards all the rage, I've started thinking outside the box on ways I can create something similar. (This isn't a charcuterie board, after all - there's no charcuterie!)
So, why not a big, beautifully-styled grazing board?
This board doesn't require you to turn on the oven, the stove, or the grill. All you've got to do is whip up the goat cheese dip, slice some veggies, and put together the board!
Jump to:
Ingredients needed
SMOKED SALMON: You can use any smoked salmon you'd like for this grazing board, whether it's cold-smoked, hot-smoked, lox, or gravlax. Your choice!
CHERRY TOMATOES: My favorite snacking tomatoes, cherry tomatoes are often sweeter than grape tomatoes. That said, feel free to use grape tomatoes if that's what you have available.
RADISHES: Fresh radishes add crunch, color, and bite to the grazing board. Personally, they're not my favorite, but my spouse and guests love them. Plus, it's not a standard fresh veggie to include, so they stand out!
CUCUMBERS: Cucumbers and smoked salmon just seem to go hand-in-hand, don't they? Plus, crunchy cucumber slices are a fantastic vehicle for the goat cheese dip!
CAPERS: These briny pickled flower buds add a little zing and visual insterest to the whole grazing board.
OLIVES: As an olive lover, Kalamata or Greek olives add a salty option to pair with the goat cheese and smoked salmon!
FRESH HERBS: Whether it's dill, parsley, basil, cilantro, or all of the above, I love adding sprigs of fresh herbs to grazing and charcuterie boards! They fill in gaps and ARE edible (though most people pass them by).
GOAT CHEESE: For the goat cheese dip, you'll need goat cheese! Opt for a soft chevre cheese without any added flavors. For a dairy free version of the dip, use Kite Hill cream cheese.
My best tips for styling a charcuterie board
I went deep into styling tips when I published a how to on building charcuterie boards.
So if you haven't checked that post out before, this is a great time! All the same tips apply.
Generally, when putting a board together, I try to clump types of food together if possible. Instead of putting all the smoked salmon together in the middle, slice it in half and place two "hubs" for the protein. Don't put all the cucumbers in once place. Try to vary colors when possible to add visual interest.
And finally, use herbs and small items (capers, olives) to fill in large gaps on the board. That ensures there aren't any huge negative spaces for the eye to get sucked into when looking at the board!
Variations and substitutions
ADD CRACKERS/BREAD - I opted not to include crackers or breads for this board to keep the whole thing more colorful and veggie-focused. But feel free to add some! To keep the board gluten free, I like Simple Mills crackers or Nut-Thins.
USE A DIFFERENT DIP - Not feeling goat cheese? Use a different dip like Hot Honey Mustard Sauce.
SWAP OUT GOAT CHEESE - If goat cheese isn't your jam, you can swap it out for 1 cup cottage cheese or feta cheese. Make sure to blend the dip if you go that route, and use more milk/almond milk as need to get it to a dippable consistency.
USE DIFFERENT VEGGIES - I went with tomatoes, radishes, and cucumbers to stick with a Mediterranean theme, but feel free to use whatever veggies work for you! Broccoli, sliced bell pepper, cauliflower, and celery are just a few ideas.
FAQs
As a general rule, food shouldn't be left at room temperature for more than 2 hours.
If you're planning to leave a smoked salmon grazing board out for guests, you can assemble the board in advance and refrigerate until guests arrive.
If you're using this board as an appetizer, 2-3 ounces of salmon per person is a great rule of thumb.
However, you're making a grazing board as a no-cook meal, you may want to bump the amount up to 4-6 ounces of salmon per person!
You can use whatever kind you have available - cold-smoked, hot-smoked, lox, or gravlax! Note that your smoked salmon may look a little different from the pictures depending on the kind you get.
More charcuterie board ideas
- Valentine's Day Charcuterie Board (Gluten Free)
- Smoked Pork Platter with Mojo Sauce and Pineapple
- How to Build an Epic Gluten Free Charcuterie Board
Props for beautiful grazing boards
Use cutting boards, serving trays, and small bowls that you have on hand.
And if you're in the market for something new for beautiful charcuterie and grazing boards, check out my Charcuterie Board Collection on Food52, my go-to for new kitchen, cookware, and serving gear!
I'd love to see your grazing board creations! Feel free to comment with how it goes or tag me on Instagram so I can see it!
Print📖 Recipe
Smoked Salmon Grazing Board Recipe
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This smoked salmon grazing board makes a perfect appetizer for guests or healthy weeknight meal when you don't want to cook! Feel free to substitute veggies like carrots or celery.
Ingredients
For the Grazing Board
- 1 pound smoked salmon
- 2 cups cherry tomatoes
- 1 bunch radishes
- 2 cucumbers, thinly sliced
- 2 tablespoons capers
- ¼ cup kalamata or green olives (or both!)
- Fresh dill, for garnish
- Fresh basil, for garnish
- Fresh parsley, for garnish
- 1 batch Whipped Herbed Goat Cheese Dip (see below)
For the Whipped Herbed Goat Cheese Dip
- 8oz chevre goat cheese (for dairy free, use Kite Hill cream cheese)
- 1 small clove garlic, minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons milk or non-dairy milk
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly cracked black pepper
- 2 tablespoons minced fresh parsley
Instructions
- First, make the goat cheese dip. Put the goat cheese in a food processor and pulse until creamy and light. Transfer the goat cheese to a medium-sized bowl and add the minced garlic, red pepper flakes, lemon juice, almond milk, salt, pepper, and parsley. Stir with a spatula until combined. Cover and refrigerate until ready to serve.
- Assemble the board on a large cutting board or serving platter. Place larger items first (like the smoked salmon and dish of goat cheese dip), then fill in with sliced cucumbers, clusters of tomatoes, and radishes. Add capers, olives, and fresh herbs to fill in any remaining gaps. Serve immediately or refrigerate until ready to serve!
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