I firmly believe that everyone should enjoy as much tinned fish as possible now that spring has officially sprung. That includes topping salads with tinned smoked salmon marinated in extra virgin olive oil, umami-fying pastas with anchovy fillets à la Alison Roman or topping toast with butter and rainbow trout.
My favorite way to enjoy tinned fish is in a seacuterie board. It’s a play on the traditional charcuterie board that swaps out cured meats for preserved seafood. The star of the board is, of course, tinned fish, which is paired with pieces of toasted sourdough bread, spreads, dips, fresh fruit, pickled vegetables and cheese.
