Hot Smoked Sockeye Salmon Butter Board

1. Preheat oven to 325F.

2. Make the compound butter: In a small bowl. stir together butter, chopped dill, lemon zest, salt, and pepper. Cover and set aside until ready to use. The longer the butter and herbs sit, the more flavor will infuse in the butter. (If making the night before, chill in the refrigerator overnight and pull the butter out in the morning to soften.)

3. Make the pickled red onions: in a medium bowl, combine onions, vinegar and water. Stir together, then cover and chill for at least 1 hour in the refrigerator. (This step can be done the night before and the pickles can sit overnight in the refrigerator).

4. Toast the baguettes: brush the sliced baguettes with a thin, even layer of olive oil. Arrange on a baking sheet in a single layer. Bake for 20 minutes, or until toasts turn golden brown, rotating your pans halfway through baking.

5. Meanwhile, make the crispy capers: Drain capers and pat them dry with a paper towel. Heat olive oil in a medium skillet over medium heat. When oil is hot enough to shimmer (about 2 to 3 minutes), carefully add the capers to the skillet. The capers may splatter as they hit the oil. Fry the capers until they turn brown and start to open up slightly, about 3 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate.

6. Assemble the butter board: Start by spreading the softened butter on the board. Continue to add veggies, pickled red onions, and capers to your arrangement. Serve with baguette toasts and lemon wedges on the side.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.