I have some canned seafood I got in Portugal and want to make a charcuterie board with it all but have no clue where to begin with pairing. Would anyone be able to suggest what I can add to the board or drinks that would work well with it?
by richds
2 Comments
pretzelvania444
Maybe some variations of crackers/potato chips. I would also go for some salty things like olives or pickles. Check out Sara Hauman on insta or tiktok. she was on Top Chef and always talks about tinned fish. she may have some inspo for you!
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You’ll definitely want to choose pairings of the region for the board.
-Candied lemons and limes as your frivolous items.
SIDES-selection of black olives, roasted garlic, pickled quail eggs, black caviar or fish roe and large caper berries. Red onion, avocado, toasted corn and chickpeas are extra.
SAUCES/DIP-creme fraiche, tomato aioli, Portuguese tomato jam, traditional fish sauces if you like.
CRACKERS/Toasts-blinis, rustic toasts, hand cut/handmade potato chips
Buy some beautiful Portuguese Port and some white desert wine. Keep the fish in the tins with the tops simply rolled back (not off) and add the above in ramekins In between the tins.
2 Comments
Maybe some variations of crackers/potato chips. I would also go for some salty things like olives or pickles. Check out Sara Hauman on insta or tiktok. she was on Top Chef and always talks about tinned fish. she may have some inspo for you!
You’ll definitely want to choose pairings of the region for the board.
-Candied lemons and limes as your frivolous items.
SIDES-selection of black olives, roasted garlic, pickled quail eggs, black caviar or fish roe and large caper berries. Red onion, avocado, toasted corn and chickpeas are extra.
SAUCES/DIP-creme fraiche, tomato aioli, Portuguese tomato jam, traditional fish sauces if you like.
CRACKERS/Toasts-blinis, rustic toasts, hand cut/handmade potato chips
HERBS/CONDIMENTS- coriander, parsley, olive oil & vinegar, rock salts, fresh miniature lemons.
Buy some beautiful Portuguese Port and some white desert wine. Keep the fish in the tins with the tops simply rolled back (not off) and add the above in ramekins In between the tins.