Active Time:
40 mins
Total Time:
8 h 40min
Yield:
8
Ingredients:
PICKLES:
- 2 cups cider vinegar
- 2 cups water
- 1 cup sugar
- 1/4 cup kosher salt
- 2 bay leaves
- 3 small golden beets, roasted, peeled, and cut into disks
- 3 small red beets, roasted, peeled, and cut into disks
- 1 small red onion, very thinly sliced, preferably on a mandoline
- 1/2 English cucumber, sliced
CAVIAR CREAM CHEESE:
- 6 ounces whipped cream cheese
- 1 tablespoon minced shallot
- 1 teaspoon grated lemon zest
- 1 1/2 ounces whitefish caviar or other roe
TO SERVE:
- 12 ounces smoked salmon
- 12 ounces smoked trout
- 1 (6-ounce) jar pickled herring
- 1/2 cup drained and rinsed caperberries
- 1/2 cup marinated mushrooms
- 1/2 cup marinated Peppadew or cherry peppers
- 1/3 cup dill mustard
- Pumpernickel bread slices, toasted
- Seeded crackers
Directions:
- 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.
- Make the caviar cream cheese: Stir together cream cheese, shallot, and lemon zest until smooth. Gently fold in roe; chill until ready to serve.
- 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.
