Ingredients
PICKLES:
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2 cups cider vinegar
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2 cups water
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1 cup sugar
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1/4 cup kosher salt
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2 bay leaves
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3 small golden beets, roasted, peeled, and cut into disks
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3 small red beets, roasted, peeled, and cut into disks
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1 small red onion, very thinly sliced, preferably on a mandoline
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1/2 English cucumber, sliced
CAVIAR CREAM CHEESE:
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6 ounces whipped cream cheese
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1 tablespoon minced shallot
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1 teaspoon grated lemon zest
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1 1/2 ounces whitefish caviar or other roe
TO SERVE:
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12 ounces smoked salmon
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12 ounces smoked trout
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1 (6-ounce) jar pickled herring
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1/2 cup drained and rinsed caperberries
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1/2 cup marinated mushrooms
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1/2 cup marinated Peppadew or cherry peppers
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1/3 cup dill mustard
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Pumpernickel bread slices, toasted
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Seeded crackers
Directions
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Make the pickles: In a medium saucepan, combine vinegar, 2 cups of water, sugar, salt, and bay leaves. Bring to a boil over high heat. Meanwhile, place golden beets, red beets, onion, and cucumber in separate lidded, heatproof containers. Divide boiling liquid among containers; cool to room temperature. Cover and chill 8 hours or overnight.
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Make the caviar cream cheese: Stir together cream cheese, shallot, and lemon zest until smooth. Gently fold in roe; chill until ready to serve.
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To serve, place pickles, caviar cream cheese, salmon, trout, herring. caperberries, mushrooms, and peppers in small bowls or on a large platter. Serve with mustard, toast slices, and crackers.