Bite-size Smoked Salmon Charcuterie

These itty-bitty smoked salmon charcuterie boards can fit on a cocktail napkin and be relished in one or two bites, board included!

These appetizers are perfect for small, intimate gatherings when a traditional charcuterie board would be excessive. Guests will delight in all the details, down to the flavor pairings including salmon and creamy soft cheeses, capers and dill, scallions and sesame, pumpernickel and blackberries.

INGREDIENTS:

German pumpernickel bread -- perfectly thin, dense slices to turn into edible charcuterie boards

Smoked salmon

Grissini bread sticks

Goat cheese

Havarti cheese

Port wine spreadable cheese

Dill

Green onions/scallions

Blackberries

Non-pareil capers

Toasted sesame seeds

Nigella seeds

SPECIAL SUPPLIES:

You will also need small circle cutters -- I used a standard piping tip and an oversize (8B) piping tip

1. Cut the pumpernickel bread slice into three to four pieces, as shown, to provide a variety of charcuterie board sizes.

2. On each piece, using a small circle cutter or the bottom of an oversize 8B piping tip, press and cut the top two corners, to create the handle.

3. Using only a small segment of the cutter, gently cut the corners to form rounded edges.

4. Place all pieces on a pan.

Bake the pumpernickel slices at 400F for approximately 6-8 minutes until crisp and you've got edible miniature charcuterie boards.

Using the bottom of a standard piping tip, cut the smoked salmon slices into circles like deli meat.

Cut the edges of the smoked salmon into 1-1/2" strips and curl to make salmon spirals/roses.

Havarti Cheese Wedges: cut the havarti into circles using the bottom of an oversize 8B piping tip and cut further into wedges.

Goat Cheese Blocks: randomly cut small irregular blocks of goat cheese.

Port Wine Spreadable Cheese Carrots: I used this cheese for its malleability and colour. Cut into very small pieces and roll into carrot-shaped logs.

Most charcuterie boards seem to have some ingredients in common: baguettes, rosemary for garnish, cucumber slices, grapes, olives, nuts. We will be creating these using garnishes that actually complement our smoked salmon.

Mini Baguettes: cut the grissini bread sticks into 1" size mini baguettes.

Mini Rosemary: cut the dill into smaller single-stalk pieces.

Mini Cucumber: cut the scallions close to the bottom into fine slices.

Mini Grapes: slice blackberries vertically in half.

Olives: I selected the smallest non-pareil capers to mimic olives.

Nuts: toasted sesame seeds and nigella seeds.

It's time to put it all together!

1. Use a small smear of goat cheese on the bottom of the grissini to stick the mini "baguette" to the board.

2. Add the salmon pieces.

3. Add the havarti "wedges", goat cheese "blocks' and port wine cheese "carrots".

4. Garnish with blackberries, capers, scallions, dill, sesame, and nigella seeds.

Squeeze a bit of lemon on your bite-size smoked salmon charcuterie boards, serve, and enjoy!