Relish Tray Recipe

Prepare spice rub

In a small bowl combine brown sugar, coarsely ground black pepper, paprika, ground coriander and crushed mustard seeds (if using). Mix until uniform.

Pat the smoked sturgeon fillets dry with paper towel. Place on a cutting board or shallow dish and evenly press the spice rub onto both sides of each fillet so they are well coated.

If you prefer the rub to meld, wrap loosely in plastic wrap and refrigerate for 20–30 minutes. This step is optional but improves flavor marrying.

To serve, slice the sturgeon thinly across the grain into bite-size pieces or thin ribbons. Arrange on the platter near accompaniments. Serve with lemon wedges for squeezing over the fish.

Make the ranch mousse

In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise and buttermilk. Whisk or beat with a fork until smooth and slightly airy. Fold in dried dill, garlic powder, onion powder, finely chopped chives, salt and black pepper. Taste and adjust seasoning. If you prefer a thinner dip, stir in an extra teaspoon or two of buttermilk.

Transfer the ranch mousse to a small serving bowl or pipe into a decorative quenelle using a spoon. Chill in the refrigerator for at least 10 minutes to let flavors meld while you arrange the tray.

Prepare the vegetables

Wash and trim the baby carrots, cucumbers, radishes, celery and cherry tomatoes. Cut cucumbers in half lengthwise, radishes in half, and celery into 3–4 inch sticks. Pat dry so they don't dilute the mousse when placed on the platter.

Arrange the crudité around the bowl of ranch mousse on the platter in attractive bundles or radiating sections so guests can easily pick pieces.

Place halved cornichons, marinated beets or pickled shallots and capers in small piles or tiny bowls on the platter to provide bright, acidic contrasts to the smoky fish and creamy dip.

Fan slices of crusty bread or lay out rye crackers near the sturgeon for building bites. Drizzle the bread very lightly with olive oil if desired.

Garnish the platter with fresh dill sprigs and a few lemon wedges. If presenting as a rotating selection for two, portion everything onto a medium plate or wooden board so each diner can sample both the sturgeon pastrami-style and the crudité with ranch mousse.

Final checks: ensure each element is accessible with small forks or toothpicks, and provide small plates and napkins. Serve immediately or keep chilled until serving (the mousse and fish are best kept cool).