Spring Seacuterie Board.
Smoked salmon dip, crab stuffed deviled eggs, tinned sardines, mini bagels, carrots, radishes, asparagus, tzatziki, red onion, capers, dill and lots of lemon make up this stunning spring seacuterie board. Perfect for breakfast or brunch on Easter, Mother’s Day or any spring celebration. This board serves 4-6 people.
SEACUTERIE
Who loves seacuterie?! We do! Seacuterie is basically a charcuterie board (aka cheese platter) except instead of highlighting meats and cheeses, it focuses on seafood. In this seacuterie board, the featured seafood items are: crab, smoked salmon and sardines. And alongside the fish and shellfish are veggies, bagels, plus briny and acidic accompaniements. All make up the perfect seafood charcuterie board.
What’s on this spring seacuterie board?
- Crab stuffed deviled eggs
- Smoked salmon dip – made with Fishwife canned salmon
- Sardines – also Fishwife
- Mini bagels
- Carrots
- Radishes
- Asparagus
- Tzatziki
- Red onion
- Capers
- Lemon
- Dill
How do you make this seacuterie board?
- Hard boil the eggs then add to an ice bath to stop cooking. Peel the eggs, refrigerate for 15 minutes. Slice the eggs in half, remove the yolks and add the yolks to a mixing bowl. Add crab, mayo, mustard, chives, lemon juice + zest, Old Bay and black pepper to the yolks. Mix well to combine. Stuff the egg whites with the egg yolk and crab mixture. Refrigerate.
- Make the smoked salmon dip by adding smoked salmon, whipped cream cheese, dill, red onion, lemon juice and black pepper to a mixing bowl. Mix to combine. Refrigerate.
- Place deviled eggs, smoked salmon dip and tzatziki on far sides of a large platter. Place the mini bagels near the smoked salmon dip. Place the carrots and asparagus near the tzatziki. Place the tinned sardines in any open spot. Place the capers in a small bowl and nestle anywhere on the platter. Add red onion, radishes and lemons to any open area of the platter. Add dill in any open spots.
- Serve.
Looking for more seacuterie boards? Try these:
RECIPE FAQS:
Can you substitute something else for the smoked salmon dip and deviled eggs?
Of course! Make this seacuterie board your own by adding your favorite seafood items – fresh, frozen, dried, tinned, canned – any kind of seafood or seafood dip will work here. A few classic combo would be shrimp cocktail with tartar sauce, oysters with mignonette, mini crab cakes with tartar sauce, etc.
Can you use a store-bought smoked salmon dip?
Yes! You can absolutely use a store-bought salmon dip to save time. Though I do recommend you make this homemade dip at some point – it really is very good.
Spring Seacuterie Board
Ingredients
For the crab deviled eggs
- 6 eggs
- 4 ounces lump crab meat picked over for shell fragments
- 3 tablespoons chopped chives divided
- 2 tablespoons mayonnaise
- 1 teaspoon stone ground mustard
- 1 teaspoon Old Bay seasoning
- 1/2 lemon, juice and zest
- 1/4 teaspoon freshly ground black pepper
For the smoked salmon dip
- 3.5 ounce can smoked salmon skin removed, flaked
- 1/2 cup whipped cream cheese
- 2 tablespoons chopped fresh dill
- 1 tablespoon minced red onion
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
For the seacuterie board
- 1 can sardines in preserved lemon
- 1/2 cup tzatziki
- 3 mini bagels halved and toasted
- 6 carrots
- 6 spears asparagus
- 6 radishes thinly sliced
- 2 tablespoons capers
- 1 lemon sliced into rounds or wedges
- Dill for garnish
Instructions
For the crab deviled eggs
- Add eggs to a large pot in a single layer. Cover with 1 inch of water. Bring to a boil. Turn off heat and cover the eggs with a lid. Let sit for 10-12 minutes. Drain water, remove eggs and place in an ice bath to stop the cooking process. Let sit in the ice bath for 12-14 more minutes. Peel eggs and slice in half. Remove yolk and place into mixing bowl, smash lightly with a fork. Add crab, 2 tablespoons chives, mayo, mustard, Old Bay, lemon juice and zest and pepper to the yolks. Mix well. Spoon mixture into egg whites. Top with remaining tablespoon chives. Refrigerate until ready to serve. (If you have extra filling, place it in a small bowl for serving with the seacuterie board.)
For the smoked salmon dip
- Add smoked salmon, cream cheese, dill, red onion, lemon juice and pepper to a mixing bowl. Mix well until combined.
Assembly
- Place deviled eggs, smoked salmon dip and tzatziki in a triangle formation on a large platter (they should be spaced away from each other). Place the mini bagels near the smoked salmon dip. Place the carrots and asparagus near the tzatziki. Place the tinned sardines in any open spot. Place the capers in a small bowl and nestle anywhere on the platter. Add red onion and lemons to any open area of the platter. Add dill in any open spots.
Notes
Nutrition
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