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This smoked salmon platter requires little effort but the spread makes a big impression.

EatingWell Magazine, November/December 2013


Recipe Summary

15 mins
30 mins

How to Serve Smoked Salmon

This smoked salmon platter is the ultimate make-ahead appetizer. Serve it with all the fixings--capers, hard-boiled eggs, tomatoes, cucumber, radishes, red onion and steamed potatoes. Lay out everything listed in the ingredients or just a few of the elements along with an assortment of crackers, cocktail bread or sliced baguette.

What Sauces Go Well with Smoked Salmon?

This tangy dill mustard sauce recipe is perfect with smoked salmon! Or try this creamy dill sauce, which has yogurt, scallions, dill and parsley. Instead of a sauce, you can make this creamy dill spread for smoked salmon tea sandwiches. Pick your favorite or make them all for a nice variety to choose from.

Additional reporting by Jan Valdez


Ingredient Checklist


Instructions Checklist
  • 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, 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.


Large saucepan, steamer basket


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.

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.

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.

Nutrition Facts

98 calories; protein 9g; carbohydrates 7.4g; dietary fiber 1g; sugars 1.3g; fat 3.6g; saturated fat 0.9g; cholesterol 88.3mg; vitamin a iu 229.2IU; vitamin c 6.3mg; folate 20.1mcg; calcium 36.9mg; iron 1.4mg; magnesium 34.8mg; potassium 249.1mg; sodium 306.2mg; thiamin 0.1mg.

1/2 vegetable, 1/2 lean meat