Tinned Fish Charcuterie Board
A simple, no-cook tinned fish charcuterie board with savory fish, crisp vegetables, crunchy crackers, creamy spreads, and bright garnishes. Perfect for entertaining, lunch, or an easy snack-style dinner.
Ingredients
- * 1 tin sardines in olive oil about 4 ounces
- * 1 tin tuna in olive oil or water about 5 ounces
- * 1 tin smoked trout or smoked mackerel about 4 ounces
- * 1 cup crackers
- * 1 small baguette sliced and toasted
- * 1/2 cup cream cheese whipped feta, or labneh
- * 1/2 cup cornichons or sliced pickles
- * 1/2 cup mixed olives
- * 1 cup cherry tomatoes
- * 1 small cucumber sliced
- * 4 radishes thinly sliced
- * 1 lemon cut into wedges
- * 2 tablespoons capers
- * 2 tablespoons fresh dill parsley, or chives
- * 1 tablespoon olive oil for drizzling
- * 1/4 teaspoon flaky salt
- * 1/4 teaspoon black pepper
Instructions
- Choose a large serving board, platter, or tray.
- Place the tins of fish on the board. You can serve them directly in the tins or transfer the fish to small dishes.
- Add the cream cheese, whipped feta, or labneh to a small bowl and place it near the fish.
- Arrange the crackers and toasted baguette slices around the board.
- Add the cucumber slices, cherry tomatoes, and radishes in small groups.
- Fill small spaces with pickles, olives, capers, and lemon wedges.
- Sprinkle fresh herbs over the board.
- Drizzle lightly with olive oil, then finish with flaky salt and black pepper.
- Serve immediately with small forks, spoons, or spreaders.
Notes
* Ingredient swaps: Use anchovies, mussels, salmon, or octopus instead of sardines, tuna, trout, or mackerel.
* Cooking tips: This is a no-cook recipe, so use good-quality tinned fish for the best flavor.
* Storage tips: Store leftover fish in an airtight container in the refrigerator for up to 2 days.
* Make-ahead tips: Slice vegetables, toast bread, and portion pickles or olives ahead of time. Open the tins just before serving.
* Important texture or flavor notes: Balance rich fish with lemon, pickles, capers, and fresh herbs for a bright, fresh flavor. ## Nutrition Nutrition information is estimated per serving. * Calories: 390
* Protein: 25g
* Carbohydrates: 28g
* Fat: 21g
* Saturated Fat: 6g
* Fiber: 4g
* Sugar: 5g
* Sodium: 890mg
* Cooking tips: This is a no-cook recipe, so use good-quality tinned fish for the best flavor.
* Storage tips: Store leftover fish in an airtight container in the refrigerator for up to 2 days.
* Make-ahead tips: Slice vegetables, toast bread, and portion pickles or olives ahead of time. Open the tins just before serving.
* Important texture or flavor notes: Balance rich fish with lemon, pickles, capers, and fresh herbs for a bright, fresh flavor. ## Nutrition Nutrition information is estimated per serving. * Calories: 390
* Protein: 25g
* Carbohydrates: 28g
* Fat: 21g
* Saturated Fat: 6g
* Fiber: 4g
* Sugar: 5g
* Sodium: 890mg