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Smoked Salmon & Cheese Charcuterie Board

An elegant, sophisticated grazing platter featuring delicate smoked salmon, aged and mild cheeses, toasted artisan bread, and sweet dark fig jam.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Brunch, Snack
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 8 oz cold-smoked salmon wild-caught preferred
  • 6 oz mild cheddar or young Gouda cut into triangles
  • 6 oz aged sharp cheddar or Mimolette cut into cubes
Accompaniments
  • 1 small loaf dark artisan bread rye or pumpernickel, cut into squares
  • 0.5 cup dark fig jam or blackberry chutney
  • 1 tbsp olive oil for toasting bread

Equipment

  • Large slate or wooden serving board
  • Small ceramic bowl
  • Cheese knife
  • Baking sheet

Method
 

  1. Preheat oven to 375°F (190°C). Arrange bread squares on a baking sheet, brush lightly with olive oil, and bake for 5-7 minutes until toasted. Let cool.
  2. Slice the mild cheese into neat triangles. Cut the aged cheese into bite-sized cubes.
  3. Place the dark jam in a small bowl and position it on the top left corner of your serving board as an anchor.
  4. Fold the smoked salmon slices into loose ribbons and arrange them in a cascading line starting next to the jam bowl.
  5. Fan the mild cheese triangles out next to the salmon. Pile the aged cheese cubes in a mound adjacent to the triangles.
  6. Arrange the cooled, toasted bread squares in the remaining space on the board.
  7. Add a cheese knife and serve immediately, or wrap tightly and refrigerate until ready to serve.

Notes

To elevate the presentation, ensure your cuts of cheese are as uniform as possible. Best served with a crisp white wine or champagne.