Salmon & Shrimp Checkerboard

Some appetizers are meant to make an entrance, and this one arrives like a small work of art. Squares of smoked salmon and a silky shrimp spread alternate into a checkerboard, each bite crowned with bright gremolata and a glistening bead of caviar. It is the kind of first course that makes guests pause and admire before they taste — and the loveliest part is that nearly all of it is assembled ahead, leaving you free to greet your guests rather than fuss in the kitchen.

Preparing the Two Toppings

Whip the shrimp spread until it is smooth and light, and have your smoked salmon sliced clean and even. These two components are the checkerboard's dark and light squares, so a little care in making them uniform pays off handsomely when it all comes together on the platter.

Assembling the Checkerboard

Lay the base out neatly and alternate the salmon and shrimp squares into a tidy checkerboard, then finish with a scatter of gremolata and small jewels of caviar. Work patiently and the pattern rewards you — the finished platter looks composed and luxurious, far beyond the modest effort it took.

Jorj Morgan

Salmon & Shrimp Checkerboard

These exquisite checkerboard bites combine rich smoked salmon with a bright caper gremolata and a savory shrimp mixture, each delicate pumpernickel square precisely crowned with a pearl of premium caviar.

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Prep Time 45 minutes mins

Cook Time 0 minutes mins

Total Time 45 minutes mins

Servings: 36 squares

Course: Appetizer

Ingredients Method

Ingredients

  

The Base

• 1 package party pumpernickel bread yields about 36 3-inch square slices

The Smoked Salmon & Gremolata

• 4 ounces cream cheese softened to room temperature
• 8 ounces high-quality smoked salmon thinly sliced
• 2 tablespoons red onion finely minced
• 2 tablespoons capers drained
• 2 tablespoons fresh dill finely chopped
• 2 tablespoons fresh parsley finely chopped
• 1 tablespoon fresh lemon zest from 1 small lemon

The Shrimp

• 12 ounces frozen salad shrimp 150 to 200 count, completely thawed and drained
• ¼ cup high-quality mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lemon juice from ½ medium lemon
• 2 stalks celery finely diced
• 2 green onions finely diced (about 2 tablespoons)
• 1 tablespoon fresh parsley chopped

The Caviar Garnish & Seasonings

• ½ teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 2 to 3 teaspoons premium caviar for garnish

Method

 

The Salmon Assembly & Gremolata

1. Spread a thin, even layer of the softened cream cheese completely to the edges of 18 pumpernickel bread slices.
2. Lay the slices of smoked salmon smoothly over the cream cheese layer. Using a very sharp chef's knife, trim the crusts and edges to form neat, uniform squares.
3. On a cutting board, combine the minced red onion, capers, fresh dill, parsley, and lemon zest. Run your knife through the mixture repeatedly to create a fine, unified caper gremolata.
4. Sprinkle a pinch of this sharp, acidic gremolata evenly over the top of each smoked salmon square.

Make the Shrimp Spread

1. Place the thawed, dried salad shrimp into the bowl of a food processor.
2. Add the mayonnaise, sour cream, fresh lemon juice, diced celery, green onions, and parsley.
3. Pulse the machine repeatedly until the ingredients break down and unify into a smooth, thick, spreadable paste. Taste and season aggressively with the kosher salt and coarse black pepper.

The Shrimp Assembly & Caviar

1. Spread the shrimp paste in a thick, even layer onto the remaining 18 slices of pumpernickel bread.
2. Using a sharp knife, trim the edges to form perfect squares that identically match the dimensions of the salmon pieces.
3. Using a small spoon (preferably mother-of-pearl or bone to protect the flavor), gently place a precise dollop of caviar in the absolute center of each shrimp square.

Arrange the Checkerboard

1. On a large, flat serving platter, alternate the salmon squares and the shrimp squares to build a striking checkerboard pattern.
2. Garnish the outer edges of the platter with thinly sliced lemon wheels and sprigs of fresh dill before serving immediately.