There’s something about this Smoked Salmon Platter that takes me back to the cocktail parties my parents used to throw in the ’70s. In a good way. My mom wore a hostess gown and my sisters and I would take everyone’s drink orders for my dad to make. There would be little delicious things to sneak from the trays and olives to wear on our fingers—and a platter of cured or smoked salmon, sprinkled with capers and surrounded by pretty bowls of toppings so people could make their own hors d’oeuvres.
That versatility and flexibility make this salmon platter recipe from the December issue of EatingWell Magazine a great choice for holiday entertaining. And since all the ingredients can be prepped ahead of time, you can turn your focus to having fun at your own party (hostess gown optional).
Don't Miss: 20+ More Easy No-Cook Appetizers
Cured or Smoked Salmon Appetizer Platter
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Makes: 8 servings
Active time: 30 minutes Total: 30 minutes
To make ahead: Steam potatoes and let stand at room temperature for up to 3 hours; assemble platter(s) and let stand at room temperature for up to 2 hours.
This smoked salmon platter requires little effort but the spread makes a big impression. Served with all the fixings—capers, hard-boiled eggs, cucumber and more—a smoked salmon platter is the ultimate make-ahead appetizer. Lay out everything listed in the ingredients below or just a few of the elements along with an assortment of crackers, cocktail bread and/or sliced baguette.
8 ounces baby purple, red and/or yellow potatoes
8 ounces sliced cured or smoked wild Alaskan salmon, lox or gravlax (see Tips)
1/2 medium red onion, halved and thinly sliced
1 cup thinly sliced English cucumber
1 cup thinly sliced radishes
1/2 cup sliced cherry tomatoes
2 large hard-boiled eggs (see Tips), peeled and sliced
8 teaspoons wild salmon roe (caviar)
8 teaspoons capers, rinsed
1 lemon, cut into 8 wedges
1 tablespoon chopped fresh dill, plus dill sprigs for garnish
Freshly ground pepper to taste.
1. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 4 to 5 minutes. Spread on a plate or clean cutting board in a single layer until cool.
2. Arrange salmon, the potatoes, onion, cucumber, radishes, tomatoes, eggs, roe, capers and lemon wedges on a platter (or platters). Sprinkle with chopped dill and pepper. Garnish with fresh dill sprigs, if desired.
Per serving: 98 calories; 4 g fat (1 g sat, 1 g mono); 88 mg cholesterol; 7 g carbohydrate; 0 g added sugars; 9 g protein; 1 g fiber; 338 mg sodium; 249 mg potassium.
Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
What appetizers are a surefire hit at your parties? Tell us what you think below.