A good charcuterie board teases the senses with contrasts: texture and color, sweet and savory. For this fish-forward charcuterie board, you’ll make zippy, spicy pickled shallots to contrast with and complement the saltiness of cold smoked fish.
Instructions
- Place shallots and chili in a heat safe jar or bowl.
- In a small pot, combine vinegar, salt, and sugar. Bring to a simmer, stirring until salt and sugar have dissolved. Carefully pour over shallots and chili, adding water as needed to fully submerge. Set aside and allow mixture to cool to room temperature, about 20 minutes. Leftovers can be refrigerated, covered and stored in brine, for several weeks.
- Meanwhile, assemble charcuterie board as desired. Enjoy cold smoked fish topped with spicy pickled shallots.
Interested in Cold Smoked Sockeye, Cold Smoked Pacific Halibut or Cold Smoked Sablefish? Learn more or get started with your own box.
