Shallot & Caper Butter Board with Smoked Salmon
Softened butter whipped and spread thick with finely minced shallots, capers, and fresh dill. Served with smoked salmon, cocktail-size brown bread, and crisp radishes for balance. Built for grazing and immediate impact.
Equipment
- Mixing bowl
- Chef’s knife
- Cutting Board
- Spoon or offset spatula
- Serving board
Ingredients
Compound Butter
- 2 cups 4 sticks high-fat European-style butter, softened
- 2 tablespoon shallots very finely minced
- 2 tablespoon capers drained and finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 teaspoon lemon zest
- 1 –2 teaspoon lemon juice to taste
- Kosher salt to taste
- Fresh cracked black pepper
Board Components
- 6 –8 oz smoked salmon sliced or folded
- 1 bunch radishes thinly sliced
- 1 loaf brown bread cocktail-size slices
- Flaky sea salt optional finish
- Extra fresh dill for garnish
Instructions
Build the Butter Base
- In a bowl, combine softened butter, shallots, capers, dill, lemon zest, and lemon juice. Season with salt and black pepper. Mix until fully combined but not overworked.
- Taste and Adjust, Butter should be balanced:, Bright from lemon, Sharp from shallot, Salty/briny from caper
- Adjust seasoning before spreading.
Spread the Board
- Using a spoon or offset spatula, spread butter thick across a wooden board. Create texture—ridges and swells, not flat.
Sprinkle with additional chopped dill, capers, and a light pinch of flaky salt.
Arrange:
- Smoked salmon (folded, not flat)
- Radishes (thin, layered or fanned)
- Brown bread slices (stacked, cocktail size)
- Serve Immediately
Notes
Compound butter can be made 2 days ahead and refrigerated
Bring back to room temp before serving
Do not assemble board ahead—build fresh
Bring back to room temp before serving
Do not assemble board ahead—build fresh
