Smoked Salmon Platter

Smoked Salmon Platter

A no-cook spread of silky smoked salmon, tangy cream cheese, and bright garnishes.

Total 20 min Makes 8 servings Calories 240/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy, Eggs, Wheat

This platter arranges delicate cold-smoked salmon with capers, red onion, lemon, and dill alongside creamy spreads and crisp bread. It comes together in minutes with no cooking required, making it ideal for brunch, holiday gatherings, or a light appetizer spread.

Ingredients

  • 1 pound cold-smoked salmon, thinly sliced
  • 8 ounces cream cheese, softened
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup capers, drained
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh dill, chopped, plus sprigs for garnish
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, thinly sliced
  • 24 water crackers or thin baguette slices
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 hard-boiled eggs, quartered

Method

  1. Let the cream cheese sit at room temperature until softened, about 15 minutes, then spread it into a shallow bowl or small dish and set it on the platter.

  2. Arrange the smoked salmon slices in loose, overlapping folds across one side of a large serving platter.

  3. Scatter the red onion slices and capers over and around the salmon.

  4. Arrange the cherry tomatoes, cucumber slices, and hard-boiled egg quarters in small clusters around the remaining platter space.

  5. Tuck the lemon wedges and dill sprigs among the salmon and vegetables for garnish.

  6. Sprinkle the chopped dill and black pepper over the salmon, then drizzle the olive oil lightly over the top.

  7. Arrange the crackers or baguette slices along the edge of the platter and serve immediately, or cover and refrigerate up to 2 hours before serving.

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    Smoked Salmon Platter

    This platter arranges delicate cold-smoked salmon with capers, red onion, lemon, and dill alongside creamy spreads and crisp bread. It comes together in minutes with no cooking required, making it ideal for brunch, holiday gatherings, or a light appetizer spread.

    20 min 8 servings 240 cal

    Ingredients

    • 1 pound cold-smoked salmon, thinly sliced
    • 8 ounces cream cheese, softened
    • 1/2 cup red onion, thinly sliced
    • 1/4 cup capers, drained
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh dill, chopped, plus sprigs for garnish
    • 1 cup cherry tomatoes, halved
    • 1 cup cucumber, thinly sliced
    • 24 water crackers or thin baguette slices
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 hard-boiled eggs, quartered

    Method

    1. 1

      Let the cream cheese sit at room temperature until softened, about 15 minutes, then spread it into a shallow bowl or small dish and set it on the platter.

    2. 2

      Arrange the smoked salmon slices in loose, overlapping folds across one side of a large serving platter.

    3. 3

      Scatter the red onion slices and capers over and around the salmon.

    4. 4

      Arrange the cherry tomatoes, cucumber slices, and hard-boiled egg quarters in small clusters around the remaining platter space.

    5. 5

      Tuck the lemon wedges and dill sprigs among the salmon and vegetables for garnish.

    6. 6

      Sprinkle the chopped dill and black pepper over the salmon, then drizzle the olive oil lightly over the top.

    7. 7

      Arrange the crackers or baguette slices along the edge of the platter and serve immediately, or cover and refrigerate up to 2 hours before serving.