Anonymous wrote:Anonymous wrote:Anonymous wrote: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.
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?
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.
Anonymous wrote:Anonymous wrote: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.
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?
Anonymous wrote:I heard a young woman say that charcuterie boards are for old people that outgrew their boogie lunchables
Makes me laugh -- kind of true!!
Anonymous wrote: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.
lol. Never heard of onion jamAnonymous wrote:Just make sure to have a balanced board, not more cheese than anything else. And enough crackers or something to put the cheese on.
And no onion jam.