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Cured or Smoked Salmon Appetizer Platter

November/December 2013

Your rating: None Average: 4.3 (3 votes)

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.


Cured or Smoked Salmon Appetizer Platter

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

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.
  • Tips:
  • 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.

Nutrition

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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Recipe Categories

Type of Dish
Appetizer
Ease of Preparation
Easy
Ethnic/Regional
American
Scandinavian
Total Time
30 minutes or less
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Main Ingredient
Fish
Meal/Course
Appetizers
Brunch
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