Top | Starters
(recipe, Carrie Floyd)
I have a hard time resisting charcuterie and cheese plates when I go out for dinner or meet a friend for a glass of wine. I love to nibble on lots of little things — salty, sweet, sour, and sometimes surprising. Here in Portland, especially, this menu allows the kitchen to showcase locally cured meats, cheeses, and produce.
A recent repast at Noble Rot included a meat board with duck salami, strawberries and balsamic vinegar, pork rillettes, and spring greens. It inspired me to come up with my own collection. This spring board (get it?) collects a variety of luscious seasonal ingredients and errs on the lighter side; feel free to play around, making substitutions according to your own whims.
- ½ cup Greek yogurt or yogurt cheese, or 6 ounces fromage blanc
- 1 Tbsp. freshly grated lemon zest
- 2 Tbsp. chopped fresh herbs: dill, chives, parsley, and/or basil
- Salt and freshly ground black pepper
For the board
- 6 to 8 oz. smoked salmon, Simple Gravlax, or Salmon Rillettes
- A small wheel of goat Brie or another creamy mild cheese
- Pickled asparagus, purchased or homemade
- ½ cup rhubarb chutney
- Sliced artisanal spelt or rye bread, or sturdy whole-grain crackers
- Make the lemon-herb spread: In a small bowl, mix together all the spread ingredients, stirring until smooth. Transfer to a serving bowl.
- Assemble the board: Arrange the smoked salmon, cheese, pickled asparagus, rhubarb chutney, sliced bread, and bowl of spread on a board or tray.
- Serve the board: Slather the bread with the spread and top with the smoked salmon. Spread the cheese on the bread and add a dollop of chutney. Eat the pickled asparagus by itself or paired with the salmon.