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.
4ounces lump crab meatpicked over for shell fragments
3tablespoonschopped chivesdivided
2tablespoonsmayonnaise
1teaspoonstone ground mustard
1teaspoon Old Bay seasoning
1/2lemon, juice and zest
1/4teaspoonfreshly ground black pepper
For the smoked salmon dip
3.5ouncecan smoked salmonskin removed, flaked
1/2cupwhipped cream cheese
2tablespoonschopped fresh dill
1tablespoonminced red onion
1teaspoonfresh lemon juice
1/8teaspoonfreshly ground black pepper
For the seacuterie board
1can sardinesin preserved lemon
1/2 cuptzatziki
3minibagelshalved and toasted
6carrots
6spearsasparagus
6radishesthinly sliced
2tablespoonscapers
1lemonsliced into rounds or wedges
Dillfor 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
Feel free to make this platter your own! Swap ingredients in and out. And assemble in any way you prefer, the board will be beautiful and tasty no matter how you arrange the ingredients.