# Components:
→ Tinned Fish
01 - 1 can (4.23 oz) sardines in olive oil
02 - 1 can (4.23 oz) smoked mussels
03 - 1 can (4.23 oz) mackerel fillets
04 - 1 can (3.53 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 tbsp capers, drained
14 - 6 cornichons or bread & butter pickles
15 - Sea salt and freshly cracked black pepper
→ Garnishes
16 - Olive oil for drizzling
17 - Chili flakes (optional)
# Directions:
01 - Open all cans of tinned fish and drain excess oil if preferred, reserving some oil for drizzling later.
02 - Place tinned fish neatly on a large wooden board or platter, using separate spaces or small bowls for each variety.
03 - Distribute baguette slices and crackers around the fish, alternating for texture contrast and visual interest.
04 - Arrange cherry tomatoes, cucumber slices, red onion, and lemon wedges in small clusters to add color and freshness.
05 - Dot the board with cornichons, capers, and optional pats of butter for variety.
06 - Sprinkle fresh dill or parsley over the board, drizzle olive oil, and season with sea salt, black pepper, and optional chili flakes.
07 - Present immediately, allowing guests to mix and match flavors as desired.
