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
More From EatingWell
An outstanding salad dressing can take your salad from ho-hum...
Fresh seasonal produce offers plenty of reasons to try one of...
Turnips are a root vegetable with purple-white skin and a...
A piping-hot bowl of soup makes a delicious dinner and an...
Instead of ordering takeout tonight, try an easy chicken stir...
Whether you’re eating chickpeas in a salad, pasta dish or...
Pass on store-bought snacks that are loaded with fat and...
Vegetables are one of the healthiest foods you can eat,...
Our healthy low-carb desserts are delicious ways to end your...
Boneless chicken thighs can take plenty of cooking without...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
- Type of Dish
- Ease of Preparation
- Total Time
- 30 minutes or less
- 8 or more
- Main Ingredient
- November/December 2013