Smoked Trout Board
An easy, elegant smoked trout board with creamy horseradish, spicy mustard, eggs, crackers, chips, cucumber, radishes, capers, lemon and dill. Ready in about 30 minutes.
Ingredients
- 8 oz smoked trout fillets
- ½ cup creamy horseradish sauce
- 2 tbsp spicy brown mustard
- 4 hard-boiled eggs sliced
- 4 oz round crackers about 1 sleeve
- ½ baguette sliced, or store-bought crostini
- 2 cups plain potato chips
- 1 small cucumber thinly sliced
- 6 radishes thinly sliced
- ½ small red onion thinly sliced
- 2 tbsp capers drained
- 1 lemon cut into wedges
- fresh dill sprigs for garnish
Instructions
- Cook the eggs. Lower the eggs into boiling water and cook for 11 to 12 minutes, then move them to an ice bath for 5 minutes. Peel and slice.
- Prep the toppings. Slice the baguette, cucumber, radishes and red onion, and cut the lemon into wedges.
- Start with the trout. Arrange the smoked trout fillets on the board in loose layers so they feel abundant.
- Add the spreads. Spoon the horseradish sauce, mustard and capers into small bowls and place them near the trout.
- Balance the textures. Surround the trout with crackers, bread and chips, then fill in with the eggs, cucumber, radishes and onion.
- Finish and serve. Tuck in the lemon wedges and scatter fresh dill over the board. To build a bite, spread horseradish on a cracker, top with trout, add a squeeze of lemon and a sprig of dill.
Video
Notes
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Make ahead: Boil the eggs and slice the vegetables up to a day ahead; store them covered in the refrigerator and build the board just before serving.
Nutrition per serving (estimated): 380 kcal · 18g fat (4g saturated) · 34g carbohydrates · 2g fiber · 3g sugar · 18g protein · 1,014mg sodium · 154mg cholesterol. Calculated from the ingredients listed; treat as an estimate.