Tinned Fish Picnic Board (Print Version)

A refreshing board combining tinned fish, fresh vegetables, and artisanal breads for easy sharing.

# Components:

→ Tinned Fish

01 - 1 can (4.2 oz) sardines in olive oil
02 - 1 can (4.2 oz) smoked mussels
03 - 1 can (4.2 oz) mackerel fillets
04 - 1 can (3.5 oz) anchovies in oil

→ Fresh Accompaniments

05 - 1 cup (5.3 oz) cherry tomatoes, halved
06 - 1 cucumber, sliced
07 - 1 small red onion, thinly sliced
08 - 1 lemon, cut into wedges
09 - 1 small bunch fresh dill or parsley

→ Breads & Crackers

10 - 1 baguette, sliced
11 - 5.3 oz artisanal crackers

→ Condiments & Extras

12 - 2 oz unsalted butter (optional)
13 - 2 tablespoons capers, drained
14 - 6 cornichons or bread & butter pickles
15 - Sea salt & freshly cracked black pepper to taste

→ Garnishes

16 - Olive oil for drizzling
17 - Chili flakes (optional)

# Directions:

01 - Open all cans of fish and drain excess oil if preferred, reserving some oil for drizzling.
02 - Place the tinned fish neatly on a large wooden board or platter, separating each variety or placing them in small bowls.
03 - Distribute sliced baguette and artisanal crackers around the fish to provide contrasting textures and visual appeal.
04 - Group cherry tomatoes, cucumber slices, red onion, lemon wedges, and fresh herbs in small clusters to add color and freshness.
05 - Dot the board with cornichons, capers, and optional pats of unsalted butter.
06 - Finish with a drizzle of reserved olive oil, fresh dill or parsley, sea salt, cracked black pepper, and chili flakes if desired.
07 - Present immediately, inviting guests to combine flavors as desired.

# Expert Advice:

01 -
  • It invites everyone to graze, taste, and build their own perfect bite—no two plates ever end up the same
  • This board has a way of making low-effort gatherings feel just a bit more special
02 -
  • Don't skip tasting the oil from the tins—some are pure gold, while others overpower, and the difference matters
  • The biggest game-changer is arranging in layers, not rows, so textures stay interesting to the last bite
03 -
  • If serving outdoors, tuck ice packs under your board (covered in a towel) to keep fish cool and safe.
  • Let guests build their own bites—someone always finds a new favorite the rest of us never thought of.
Return