Smoked Salmon Platter Recipes
SMOKED SALMON PLATTER
Use this recipe as a guide to make an amazing salmon platter like a pro! If you're serving more than 6 people, you can double or triple the amounts used here. And don't be shy to make this platter your own by using what vegetables you have on hand or adding more of your favorite marinated items...
Provided by Suzy Karadsheh
Categories Appetizer
Time 15m
Number Of Ingredients 14
Steps:
- Boil the eggs. Bring a saucepan of water to a boil over medium-high heat (make sure the saucepan can hold all the eggs in one single layer). Using a spoon, very gently lower the eggs in the boiling water large. Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil. When the eggs are ready, transfer them to a large bowl of iced water and let them sit for about 2 minutes. Peel the eggs and cut them in halves and season with kosher salt and a pinch of red pepper flakes or Aleppo pepper (which is milder and has a slightly sweeter finish).
- To assemble the salmon platter, place a small bowl of cream cheese or labneh in one third of the the platter. Place the feta cheese in another corner of the platter. Arrange the salmon, cucumbers, bell peppers, tomatoes, radish, onions, olives, artichoke hearts and lemon wedges around the cheese. Sprinkle a little more red pepper flakes or Aleppo pepper.
- Serve with your favorite crackers, crostini, bagels, pita wedges or even pita chips!
Nutrition Facts : Calories 197.9 kcal, Carbohydrate 9.6 g, Protein 20.3 g, SaturatedFat 2.8 g, Cholesterol 130.7 mg, Fiber 2.1 g, ServingSize 1 serving
SMOKED SALMON PLATTER
This is my favorite way to make an incredible smoked salmon platter! Fresh smoked salmon with bagels, soft boiled eggs, cream cheese and capers, everything seasoning and so much more. Perfect for holiday breakfasts and brunches!
Provided by Jessica
Categories Breakfast
Time 30m
Number Of Ingredients 14
Steps:
- To make the eggs, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it's barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
- To assemble your platter, place a block of cream cheese in the center and cover it with a sprinkling of pepper, fresh dill, everything seasoning and capers. Surround it with the salmon, eggs, cucumbers, onion, tomatoes, dill, lemon and bagels or whatever else you have!
- Serve immediately! Add champagne and coffee.
CURED OR SMOKED SALMON APPETIZER PLATTER
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.
Provided by EatingWell Test Kitchen
Categories Healthy Smoked Salmon Recipes
Time 30m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 7.4 g, Cholesterol 88.3 mg, Fat 3.6 g, Fiber 1 g, Protein 9 g, SaturatedFat 0.9 g, Sodium 306.2 mg, Sugar 1.3 g
BREAKFAST SMOKED SALMON PLATTER
Provided by Ina Garten
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices.
- Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper.
SMOKED SALMON PLATTER WITH DILL SOUR CREAM
Provided by Meredith Deeds
Categories Appetizer Brunch No-Cook Christmas Quick & Easy Low Cal New Year's Day Buffet Seafood Salmon Sour Cream Shallot Dill Capers Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Arrange salmon slices on large platter. Mix sour cream and dill in small bowl to blend. Season to taste with salt and pepper. Spoon sour cream mixture in center of salmon. Sprinkle shallots and capers over salmon. Serve salmon platter with crackers or bread.
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- Place the softened cream cheese in a medium bowl and beat with a handheld mixer until light and fluffy, about 2-3 minutes. Add the lemon zest, lemon juice, chopped dill and salt and beat until combined.
- Place the smoked salmon in the center of your board, and place the whipped cream cheese in (2) small bowls on opposite sides of the board. Arrange the bagels and bread near the spreads, and arrange the remaining items in a visually appealing way. Fill in any large gaps with lemon slices and fresh dill sprigs, then serve and enjoy!
10 THINGS TO DO WITH SMOKED SALMON - BBC GOOD FOOD
From bbcgoodfood.com
Uploaded 2014-09-26
- Smoked salmon risotto. Treat yourself to a deliciously decadent midweek meal with our smoked salmon risotto. This simple dish oozes sophistication. The zesty lemon cuts through the creamy mascarpone base to create a perfectly balanced dish.
- Scrambled eggs and salmon. If you’ve not tried salmon with eggs, we recommend you try it soon. Go for this delicious scramble for breakfast. It’s guaranteed empty plates – who could resist mopping up buttery eggs with a Tabasco kick, with a second helping of hot toast?
- Smoked salmon kedgeree. Kedgeree is normally made with smoked haddock, but also works with slices of salmon. Flavour with mild spices and top with a perfectly poached egg.
- Smoked salmon pâté. Blitzing smoked salmon into a creamy pâté allows for use of thrifty fish trimmings. As unglamorous as they sound, they are a lot cheaper than traditional slices, and nobody will tell the difference once cut up really small.
- Smoked salmon gratin. As much as this beautiful fish deserves to take centre stage, it also works well dotted into spectacular side dishes. A smoked salmon potato bake is perfect for dinner parties or something a little different for Sunday dinner.
- Smoked salmon sushi and smaller bites. There are infinite opportunities to use smoked salmon in the wonderful world of canapés. The classic option is to serve a slice of the fish on a pancake or blini, but try it out in homemade sushi, in tortilla rolls with cream cheese, or on toasted crostini too.
- Potted smoked salmon. Potted fish is a vastly underrated starter, traditionally made with crab, shrimps or mackerel. But a mix of both smoked and fresh salmon works a treat.
- Smoked salmon tart. Bake an indulgent tart combining smoked salmon with dill and cream, and experiment with a few capers and some sliced red onion. Serve with crispy salad and flavoured crème fraÎche and try adding wholegrain mustard, horseradish or lemon juice and black pepper.
- Smoked salmon soup. Try adding smoked salmon to soup and achieve a finish similar to traditional Scottish cullen skink. Add your fish to a leek and potato base right at the end of cooking, so it retains its texture but impart that salty, smoked flavour.
- Smoked salmon pasta. If you’ve not quite managed to make your way through a whole pack, use up those last few slices in a pasta dish. There are tons of ways to serve it, but typically it works well with lemon, crème frâiche and with light herbs like basil or dill.
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- Place the block of cream cheese slightly off center on the board. Sprinkle the cream cheese with capers and dill. Season with salt and fresh ground black pepper.
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Cuisine American, FrenchCategory Appetizer, Lunch, MainServings 20Calories 37 per serving
- The smoke will start when it reaches about 150° to 160° and then wait for a thin blue stream of smoke to come out of the vent before smoking.
- Season the salmon well with salt and pepper and let sit at room temperature for 30 to 60 minutes before placing it on separate smoking racks.
- Place the salmon into the smoker and smoke for 90 to 120 minutes or until the salmon has a semi-hard crust on the skin, it is cooked through and still juicy in the middle.
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