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Reply to "What should go on my charcuterie board?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]You have some great suggestions. I also like smoked salmon (not lox - the type of that is smoked for longer) to put on crackers with cream cheese and capers. It’s a go to for parties where I’m from in the PNW because we have such good wild salmon. I also love tzatziki dip with veggies and pita - tangy and a bit lighter than many other dips. [/quote] Q for you. I love smoked salmon with cream cheese and capers (and thinky sliced red onion) on little slices of pumpernickel. I never see anyone serve this on a board - do you make this its own separate board, or do you include these with more traditional charcuterie items on a big board?[/quote] I do just the salmon and fixings for it all one one board. The capers (and onion) in a bowl on or beside the board. Since it’s 4 - 5 ingredients to do the combination, it would be too confusing to put on a board with other stuff. [/quote]
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