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Tinned fish charcuterie board with sardines, salmon, tuna, crackers and vegetables
TasteWiser

Tinned Fish Charcuterie Board

A colorful fish grazing board with sardines, salmon and light tuna, crisp vegetables, crackers, hummus and tangy pickles. Makes four appetizer portions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 appetizer portions
Course: Appetizer
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the board
  • 100 g ready-to-eat canned sardines in olive oil drained weight
  • 120 g ready-to-eat canned salmon drained weight
  • 120 g ready-to-eat canned light tuna drained weight
  • 100 g plain crackers
  • 200 g cucumber sliced into rounds
  • 100 g radishes thinly sliced
  • 60 g pitted green olives drained
  • 80 g cornichons drained
  • 120 g plain hummus
  • 1 lemon cut into wedges
  • 5 g fresh dill

Equipment

  • 1 Serving board
  • 5 Small bowls
  • 3 Serving forks
  • 1 Knife and cutting board

Method
 

  1. Wash and dry the cucumber, radishes, lemon and dill. Slice the cucumber into rounds and the radishes thinly. Cut the lemon into wedges. Drain the olives and cornichons, then pat them dry. Keep the fish sealed while you prepare the accompaniments.
    Slicing cucumber and radishes and cutting lemon wedges for the fish board
  2. Clean the tin lids before opening. Drain the ready-to-eat sardines, salmon and light tuna, then transfer them into three separate small bowls. Keep the sardines mostly whole and gently loosen the salmon and tuna with separate forks. Check for any bones you prefer to remove. Discard the sharp lids.
    Transferring drained sardines into a bowl beside canned salmon and tuna
  3. Place the three fish bowls across a clean serving board. Add smaller bowls of hummus and olives, then arrange the cucumber, radishes, cornichons and lemon in distinct clusters. Leave dry spaces around the edge for the crackers.
    Arranging fish bowls, hummus, olives and vegetables on the serving board
  4. Add the crackers just before serving and scatter the dill sparingly over the fish. Give each fish bowl its own serving fork. Serve promptly in small portions, keeping any reserved fish chilled. Replace nearly empty bowls with fresh ones rather than topping up used bowls.
    Adding crackers and dill to the finished tinned fish charcuterie board

Notes

Use commercially prepared, ready-to-eat shelf-stable fish. Weights are after draining; tin sizes vary. Nutrition is an approximate estimate for one quarter of the entire board, including crackers and accompaniments; brands and retained oil change the values. Keep perishables at 40°F (4°C) or below when holding. Discard perishables left above refrigeration temperature for over two hours, or one hour above 90°F (32°C), counting preparation and serving time. Follow package storage instructions. Contains fish, and may contain wheat and sesame.