This smoked salmon platter requires little effort, but the spread makes a big impression.
Cured or Smoked Salmon Appetizer Platter
This smoked salmon platter requires little effort, but the spread makes a big impression.
Ingredients
- 8 ounces baby purple red and/or yellow potatoes
- 8 ounces sliced cured or smoked wild Alaskan salmon lox or gravlax
- ½ medium red onion halved and thinly sliced
- 1 cup thinly sliced English cucumber
- 1 cup thinly sliced radishes
- ½ cup sliced cherry tomatoes
- 2 large hard-boiled eggs 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
Instructions
- 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.
Notes
Equipment:
Large saucepan, steamer basket
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.
