Cured Fish Platter with Accompaniments


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

Cured fish is found on breakfast tables all across Northern Europe, a tradition that I enthusiastically embrace. It is a great way to put protein in the first menu of the day.


  • 6 slices seedless rye bread
  • 2 Tbsp unsalted butter, melted
  • ¼ lb (125 g) sliced smoked wild salmon
  • ¼ lb (125 g) cured white anchovies
  • ¼ lb (125 g) cured sardines
  • ¼ cup (2 oz/60 g) capers, rinsed and drained
  • ½ cup (4 oz/125 g) crème fraîche
  • 1 lemon, cut into wedges


    Preheat the oven to 350°F (180°C).

    Cut each slice of bread in half on the diagonal. Arrange the halves on a baking sheet and brush with the butter. Bake until golden, 10–12 minutes. Let cool.

    Arrange the salmon, anchovies, sardines, and toasted bread on a platter. Put the capers, crème fraîche, and lemon wedges in separate small bowls or on the platter with the fish. Serve, inviting guests to assemble their own combinations.