Smoked Salmon and Dill Butter Board with Capers and Rye Crisps

How to Make Smoked Salmon and Dill Butter Board with Capers and Rye Crisps

1. 1

   Step 1: Make the dill-lemon butter

   In a medium bowl, beat the softened unsalted butter until smooth and spreadable. Stir in the finely chopped dill, lemon zest and about 1 tablespoon lemon juice, plus the kosher salt; taste and adjust lemon or salt for brightness. The butter should be soft, tangy and aromatic — this is the flavor base for the board.

   For this step

   • 1 cupunsalted butter, softened
   • 1/4 cupfresh dill, finely chopped
   • 1/2 tspkosher salt
   
2. 2

   Step 2: Spread the butter on a serving board

   Place the dill-lemon butter in the center of a large serving board or platter and use a spatula or the back of a spoon to smear it into a roughly 8–10-inch oval, creating small peaks and valleys to hold toppings. Chill 5 minutes if the butter is very soft so it holds shape when topped, but it should remain spreadable for guests.
   
3. 3

   Step 3: Arrange smoked salmon and briny accents

   Fold or loosely roll the smoked salmon slices into ribbons and artfully tuck them into the butter’s peaks and along one side of the board. Scatter the drained capers and the thin red onion ribbons over and around the salmon so guests get bright, briny bites with each crisp. Reserve a few capers and dill sprigs for garnish.

   For this step

   • 8 ozsmoked salmon, thinly sliced
   • 3 tbspcapers, drained
   • 1/4 cupred onion, very thinly sliced
   
4. 4

   Step 4: Add rye crisps and finishing touches

   Fan the rye crisps around the butter and salmon so they’re easy to grab; aim for about 24 crisps total so each of 6 guests can enjoy roughly 3 each. Sprinkle the everything bagel seasoning over the butter and a few crisps, finish with a few extra dill sprigs and an optional grind of black pepper or a light squeeze of remaining lemon. Offer small spoons for capers so they don’t overwhelm the board.

   For this step

   • 8 ozrye crisps or crispbreads
   • 1 tspeverything bagel seasoning (or flaky sea salt + sesame)
   
5. 5

   Step 5: Serve and store leftovers

   Serve immediately as a shareable snack or appetizer; guide guests to scoop butter and toppings onto a rye crisp. Leftovers keep wrapped in the refrigerator for up to 3 days — press plastic directly against the butter surface to prevent drying and store the crisps separately to keep them crisp.
   

1. In a medium bowl, beat the softened unsalted butter until smooth and spreadable. Stir in the finely chopped dill, lemon zest and about 1 tablespoon lemon juice, plus the kosher salt; taste and adjust lemon or salt for brightness. The butter should be soft, tangy and aromatic — this is the flavor base for the board.
2. Place the dill-lemon butter in the center of a large serving board or platter and use a spatula or the back of a spoon to smear it into a roughly 8–10-inch oval, creating small peaks and valleys to hold toppings. Chill 5 minutes if the butter is very soft so it holds shape when topped, but it should remain spreadable for guests.
3. Fold or loosely roll the smoked salmon slices into ribbons and artfully tuck them into the butter’s peaks and along one side of the board. Scatter the drained capers and the thin red onion ribbons over and around the salmon so guests get bright, briny bites with each crisp. Reserve a few capers and dill sprigs for garnish.
4. Fan the rye crisps around the butter and salmon so they’re easy to grab; aim for about 24 crisps total so each of 6 guests can enjoy roughly 3 each. Sprinkle the everything bagel seasoning over the butter and a few crisps, finish with a few extra dill sprigs and an optional grind of black pepper or a light squeeze of remaining lemon. Offer small spoons for capers so they don’t overwhelm the board.
5. Serve immediately as a shareable snack or appetizer; guide guests to scoop butter and toppings onto a rye crisp. Leftovers keep wrapped in the refrigerator for up to 3 days — press plastic directly against the butter surface to prevent drying and store the crisps separately to keep them crisp.