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
- 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
Tried this recipe?Let us know how it was!
