Description
This Russian Charcuterie Board is an inviting combination of smoky, savory, and tangy flavors featuring a variety of traditional cheeses, cured meats, pickled vegetables, fresh herbs, and sliced rye bread. Perfect for entertaining or a casual gathering, it showcases a rich assortment of textures and flavors that bring a unique Eastern European touch to your table.
Ingredients
Scale
Cheeses
- ½ pound smoked gouda cheese (cubed)
- ½ pound Jarlsberg cheese (or Swiss cheese)
- ½ pound gouda (sliced into thicker pieces)
- ½ pound havarti cheese (cubed)
Meats
- ¼ pound hard salami (thinly sliced)
- ¼ pound smoked sausage (sliced)
- ½ pound polish sausage (sliced)
- 4 sticks skinny smoked sausage (cut into 1” pieces)
- ¼ pound cured pork fat (salo, frozen and sliced thinly)
Pickled and Fresh Vegetables
- 1 cup small dill pickles (halved)
- 1 cup small pickled tomatoes
- 1 cup small pickled pattypan squash (halved)
- 1 bunch radishes (halved)
- 3 persian cucumbers (sliced)
Herbs and Aromatics
- ½ bunch fresh dill
- 1 bunch green onions
- 4 cloves garlic (peeled, trimmed and thinly sliced)
Condiments and Bread
- 2 tablespoons spicy mustard
- 2 tablespoons grainy mustard
- 1 rye bread (sliced into small pieces or use baguette)
Instructions
- Prepare the Meats and Cheeses: Cube and slice the cheeses as directed. Thinly slice the hard salami, smoked sausage, polish sausage, and skinny smoked sausage into appropriate pieces for easy serving.
- Arrange Pickled Items: Place small bowls filled with the dill pickles, pickled tomatoes, and pickled pattypan squash on the board forming a triangle arrangement for visual appeal.
- Slice Pork Fat and Garlic: Thinly slice the cured pork fat (salo) and garlic cloves, then place them together on a small plate.
- Prep Green Onions: Trim the bottoms and cut the green onions by separating the white and green parts, cutting each in half for garnish and eating.
- Slice the Bread: Slice the rye bread or baguette into small pieces suitable for picking up with the other board items.
- Build the Board – Cheeses: Begin assembling by placing the cubed and sliced cheeses strategically on the board to create a base for the rest of the items.
- Add Meats and Mustards: Neatly place the sliced meats near their complementary cheeses. Position small bowls of spicy and grainy mustard close to the meats for easy dipping.
- Add Pork Fat and Garlic Plate: Place the plate containing the sliced pork fat and garlic prominently on the board.
- Add Fresh Vegetables: Fill in spaces with sliced cucumbers and halved radishes for freshness and color contrast.
- Add Bread: Fill remaining gaps on the board with sliced rye or baguette to ensure all elements can be enjoyed together.
- Garnish with Herbs: Scatter fresh dill and halved green onions around the board to add aromatic fragrance and a final visual lift. Serve and enjoy!
Notes
- Use a large wooden or slate board for ample space and aesthetic appeal.
- Keep cured pork fat (salo) cold before slicing to make thin slicing easier.
- Offer toothpicks or small forks for guests to pick up ingredients hygienically.
- The pickled vegetables add authentic tang and balance rich meats and cheeses.
- Adjust mustard types based on heat preference or substitute with horseradish for extra kick.
- Rye bread is traditional, but a crusty baguette pairs well too.
- Charcuterie boards are best served at room temperature to maximize flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook, Assembly
- Cuisine: Russian / Eastern European
Nutrition
- Serving Size: 100 grams
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: Russian charcuterie board, smoked gouda, Jarlsberg, havarti, salami, polish sausage, pickled vegetables, rye bread, party appetizer
