Tinned Fish Board

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Green Olive Tapenade:

1 1/2 cups Castelvetrano olives, pitted

1/2 cup fresh parsley leaves

1/3 cup extra-virgin olive oil, plus more as needed

2 tablespoons capers, rinsed and drained

2 to 3 anchovy fillets

1 large clove garlic

Kosher salt

Board:

One 12-ounce jar pickled onions

One 16-ounce jar pickled fennel

One 14-ounce jar pickled piquante peppers, such as Peppadew

4 ounces salted butter, at room temperature, sprinkled with flaky salt, such as Maldon

4 ounces compound butter of choice, at room temperature (I like Lemon-Herb Compound Butter; recipe follows)

Three 3.75-ounce tins spiced sardines in tomato sauce

Three 3.75-ounce tins sardines with preserved lemon

Three 3.75-ounce tins European sardines in olive oil and lemon

Three 3.75-ounce tins slow-smoked mackerel with chile flakes

Three 3.2-ounce tins smoked salmon with chile crisp

Three 4.4-ounce tins Portuguese sardines in olive oil

2 watermelon radishes, thinly sliced and soaked in ice water for at least 30 minutes or up to 1 hour

8 to 10 small breakfast radishes, scrubbed clean, stems on

1 loaf sourdough bread, sliced thickly

One 5-ounce box seeded crackers of choice

One 5.5-ounce container Mediterranean baked crackers, such as Firehook

Lemon-Herb Compound Butter:

4 tablespoons salted butter, at room temperature

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

1/4 teaspoon red chile flakes

Grated zest of 1 lemon

1 clove garlic, finely grated

Freshly ground black pepper