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.
Active Time: 30 minutes |
Total Time: 30 minutes
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
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.
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 :
4 g Fat;
1 g Sat;
1 g Mono;
88 mg Cholesterol;
7 g Carbohydrates;
9 g Protein;
1 g Fiber;
338 mg Sodium;
249 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 vegetable, 1/2 lean meat
Tips & Notes
Make Ahead Tip: 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.
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.