Active Time:
40 mins

Total Time:
8 h 40min





  • 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


    • 6 ounces whipped cream cheese
    • 1 tablespoon minced shallot
    • 1 teaspoon grated lemon zest
    • 1 1/2 ounces whitefish caviar or other roe


    • 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


    1. 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.
    2. Make the caviar cream cheese: Stir together cream cheese, shallot, and lemon zest until smooth. Gently fold in roe; chill until ready to serve.
    3. 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.
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