Cured or Smoked Salmon Appetizer Platter
From EatingWell: November/December 2013
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
- 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.
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.
Per serving: 98 calories; 4 g fat (1 g sat, 1 g mono); 88 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 9 g protein; 1 g fiber; 338 mg sodium; 249 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 vegetable, 1/2 lean meat
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- Ease of Preparation
- Type of Dish
- Total Time
- 30 minutes or less
- 8 or more
- Main Ingredient
- November/December 2013