Tinned fish, jammy eggs, fresh veggies, and bread make a colorful, satisfying board for sharing.
# What You'll Need:
→ Tinned Fish
01 - 1 can (4 oz) high-quality sardines in olive oil
02 - 1 can (4.2 oz) smoked mackerel fillets
03 - 1 can (4.2 oz) anchovy fillets
04 - 1 can (4.2 oz) tuna in olive oil
→ Accompaniments
06 - 1 small red onion, sliced thin
07 - 1 cup cherry tomatoes, halved
08 - 1 cucumber, sliced
09 - 1/2 cup radishes, sliced
10 - 1 avocado, sliced
11 - 1 lemon, cut into wedges
12 - 2 tablespoons chopped fresh dill
13 - 2 tablespoons chopped fresh chives
14 - 1/4 cup capers
15 - 1/4 cup pitted green olives
16 - 1/4 cup pitted black olives
17 - 4 to 6 slices artisan bread or baguette
18 - Flaky sea salt, to taste
19 - Freshly ground black pepper, to taste
→ Condiments
20 - Unsalted butter (optional)
21 - Dijon mustard (optional)
22 - Crème fraîche (optional)
# Method:
01 - Bring a saucepan of water to a boil. Lower the eggs into the water and cook for 7 minutes. Immediately transfer eggs to an ice water bath and chill for 2–3 minutes. Peel and halve the eggs.
02 - Carefully open tins and transfer sardines, mackerel, anchovies, and tuna to a serving board, spooning over some of the reserved oil.
03 - Neatly arrange jammy eggs, red onion, cherry tomatoes, cucumber, radishes, avocado, lemon wedges, dill, chives, capers, green olives, and black olives around the fish.
04 - Toast or slice the artisan bread or baguette and add to the board.
05 - Sprinkle eggs and vegetables with flaky sea salt and freshly ground black pepper.
06 - Offer unsalted butter, Dijon mustard, and crème fraîche on the side for guests to assemble their own bites.
