Tinned Fish Board
Are you looking to impress your guests with a unique and flavorful appetizer? Look no further than this Tinned Fish Board. With a combination of tangy pickled vegetables, creamy salmon dip, and a variety of tinned fish, this board is a symphony of flavors that will delight your taste buds.
This board has it all with pickled veggies and a delicious dip. The chilies and cauliflower are brined with the Marukan Genuine Brewed Rice Vinegar. The tangy vinegar infuses the veggies with a burst of flavor, while the spices add depth and complexity. No appetizer board would be complete without a creamy dip, and this Tinned Salmon Dip fits the bill perfectly. This dip is creamy, savory, and packed with flavor and goes perfectly with the pickled veggies and some gluten-free crackers.
From tangy pickled vegetables to creamy salmon dip, each component is made with care and attention to detail. Whether you’re hosting a dinner party or enjoying a quiet night in, this appetizer board is sure to be a hit.
Get more appetizer recipes here.
Pickled Fresno Chilies
Ingredients
- ¾ - 1- pound whole Fresno chilies , washed
- 1 bottle Marukan Genuine Brewed Rice Vinegar
- ¾ cup water
- ¼ cup sugar
- 4 whole garlic cloves , peeled
- 2 bay leaves
- 1 tablespoon coriander seeds
Instructions
- Pack chilies into a sterilized 1-quart jar.
- Bring vinegar, water, sugar, garlic, bay leaves, and coriander seeds to a boil. Pour over chilies. Let cool to room temperature, cover, and refrigerate for up to 2 weeks.
Nutrition
Pickled Cauliflower
Ingredients
- 1 head cauliflower , broken into florets
- 1 ¼ cup Marukan Genuine Brewed Rice Vinegar
- 1 cup water
- 1 teaspoon dried oregano
- ½ teaspoon black peppercorns
- ½ teaspoon dried red chili flakes
- ½ teaspoon mustard seeds
- ¼ teaspoon celery seeds
Instructions
- Put cauliflower florets into a sterilized 1-quart jar.
- Bring vinegar, water, oregano, peppercorns, chili flakes, mustard seeds, and celery seeds to a boil. Pour over cauliflower. Let cool to room temperature, cover, and refrigerate for up to 2 weeks.
Nutrition
Tinned Salmon Dip
Ingredients
- ¼ cup whipped cream cheese
- ¼ cup mayonnaise
- 1 (5 ounce) can salmon, drained
- 1 ½ teaspoons Marukan Genuine Brewed Rice Vinegar
- 2 tablespoons fresh dill , chopped, plus more for garnish
- 2 tablespoons chopped capers
- 1 shallot , minced
- 1 teaspoon paprika , plus more for garnish
Instructions
- Add all of the ingredients to a food processor and process until fully combined. Transfer to a serving bowl, garnish, and serve. Can be made up to 3 days in advance, store covered in the refrigerator.
Notes
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
