Cured or Smoked Salmon Appetizer Platter

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Prep Time:15 minsActive Time:15 minsTotal Time:30 minsServings:8Yield:8 servingsJump to Nutrition Facts

Prep Time:15 minsActive Time:15 minsTotal Time:30 minsServings:8Yield:8 servings

Prep Time:15 mins

Prep Time:

15 mins

Active Time:15 mins

Active Time:

Total Time:30 mins

Total Time:

30 mins

Servings:8

Servings:

8

Yield:8 servings

Yield:

8 servings

Jump to Nutrition Facts

Jump to recipeAdd some color and pizzazz to your table with this gorgeousCured or Smoked Salmon Appetizer Platter. Guests will love putting their own appetizers together with a choice of smoky salmon and all the fixings. From cucumber, onions and tomatoes to potatoes, hard-boiled eggs and radishes, the combinations are endless. Capers, caviar and fresh dill add the finishing flare. Be sure to include hearty crackers or baguette slices to build their creations on. Keep reading for our expert tips, including why wild-caught salmon is best.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can make this with smoked salmon (cold or hot smoked), lox or gravlax. Smoked salmon comes either cold-smoked or hot-smoked and then cured. The cold-smoked variety is smooth, moist and silky, while the hot-smoked is flaky and dry. Lox and gravlax appear similar to the cold-smoked salmon, but the lox is cured in only a brine, and the gravlax is cured in spices and herbs.When it comes to salmon, smoked wild salmon is the best choice. Wild salmon are allowed to live in their natural environment, resulting in cleaner, less contaminated fish and richer in omega-3 fatty acids than farmed raised.Store-bought crackers are a convenient option that pairs nicely with this platter and saves time. However, you can easily make your own with our recipes for HomemadeMulti-Seed CrackersorSpiced Crackers.Smoked salmon can remain on an appetizer tray at room temperature for about 2 hours before it needs to be returned to the refrigerator. It should not be left out for more than 1 hour on hot days when temperatures reach 90°F.Nutrition NotesSmoked salmonis loaded with rich, smoky notes, as well as heart-healthy fats and protein. While it might be tempting to pile it on for more health benefits, smoked salmon has quite a bit more sodium than salmon that hasn’t been smoked. So if your body is really sensitive to sodium or you’re watching your intake due to a health condition like high blood pressure, go easy on the smoked salmon.Thevegetableson this platter are suggestions—feel free to swap in or add your favorites. Ones that can be sliced to fit onto a cracker work best. Vegetables in general provide a wide range of vitamins, minerals and antioxidants, which help calm inflammation and lower your risk of disease. And the fiber in veggies has loads of benefits, including gut health perks.

Jump to recipe

Add some color and pizzazz to your table with this gorgeousCured or Smoked Salmon Appetizer Platter. Guests will love putting their own appetizers together with a choice of smoky salmon and all the fixings. From cucumber, onions and tomatoes to potatoes, hard-boiled eggs and radishes, the combinations are endless. Capers, caviar and fresh dill add the finishing flare. Be sure to include hearty crackers or baguette slices to build their creations on. Keep reading for our expert tips, including why wild-caught salmon is best.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can make this with smoked salmon (cold or hot smoked), lox or gravlax. Smoked salmon comes either cold-smoked or hot-smoked and then cured. The cold-smoked variety is smooth, moist and silky, while the hot-smoked is flaky and dry. Lox and gravlax appear similar to the cold-smoked salmon, but the lox is cured in only a brine, and the gravlax is cured in spices and herbs.When it comes to salmon, smoked wild salmon is the best choice. Wild salmon are allowed to live in their natural environment, resulting in cleaner, less contaminated fish and richer in omega-3 fatty acids than farmed raised.Store-bought crackers are a convenient option that pairs nicely with this platter and saves time. However, you can easily make your own with our recipes for HomemadeMulti-Seed CrackersorSpiced Crackers.Smoked salmon can remain on an appetizer tray at room temperature for about 2 hours before it needs to be returned to the refrigerator. It should not be left out for more than 1 hour on hot days when temperatures reach 90°F.Nutrition NotesSmoked salmonis loaded with rich, smoky notes, as well as heart-healthy fats and protein. While it might be tempting to pile it on for more health benefits, smoked salmon has quite a bit more sodium than salmon that hasn’t been smoked. So if your body is really sensitive to sodium or you’re watching your intake due to a health condition like high blood pressure, go easy on the smoked salmon.Thevegetableson this platter are suggestions—feel free to swap in or add your favorites. Ones that can be sliced to fit onto a cracker work best. Vegetables in general provide a wide range of vitamins, minerals and antioxidants, which help calm inflammation and lower your risk of disease. And the fiber in veggies has loads of benefits, including gut health perks.

Add some color and pizzazz to your table with this gorgeousCured or Smoked Salmon Appetizer Platter. Guests will love putting their own appetizers together with a choice of smoky salmon and all the fixings. From cucumber, onions and tomatoes to potatoes, hard-boiled eggs and radishes, the combinations are endless. Capers, caviar and fresh dill add the finishing flare. Be sure to include hearty crackers or baguette slices to build their creations on. Keep reading for our expert tips, including why wild-caught salmon is best.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

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Ingredients

8ouncessliced cured or smoked wild Alaskan salmon, lox or gravlax (see Tips)

½mediumred onion, halved and thinly sliced

1cupthinly sliced English cucumber

1cupthinly sliced radishes

½cupsliced cherry tomatoes

2largehard-boiled eggs, peeled and sliced

8teaspoonswild salmon roe (caviar)

8teaspoonscapers, rinsed

1lemon, cut into8wedges

1tablespoonchopped fresh dill, plus dill sprigs for garnish

Freshly ground pepper, to taste

DirectionsBring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add 8 ounces 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 8 ounces salmon, potatoes, 1/2 medium onion, 1 cup cucumber, 1 cup radishes, 1/2 cup tomatoes, 2 eggs, 8 teaspoons roe, 8 teaspoons capers and 8 lemon wedges on a platter (or platters). Sprinkle with 1 tablespoon chopped dill and pepper. Garnish with fresh dill sprigs, if desired.To make aheadBoil the eggs and steam the potatoes 1 day ahead. Refrigerate overnight in covered containers.EquipmentLarge saucepan, steamer basketFrequently Asked QuestionsUnfortunately, not everyone. Because there are different methods of smoking, children, older adults and people with compromised immune systems or who are pregnant should avoid cold-smoked salmon and should heat hot-smoked salmon before consuming it.As long as you pair it with gluten-free crackers and bread, then yes, this platter is gluten-free.A tangydill mustard sauceis perfect with smoked salmon! Or try acreamy dill saucewith yogurt, scallions, dill and parsley. Instead of a sauce, you can make acreamy dill spreadfor smoked salmon tea sandwiches. Pick your favorite or make them all for a nice variety to choose from.There are several variations on how toboil an egg, but all you have to do is place eggs in a single layer in a saucepan and 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.This smoked salmon platter is the ultimate festive 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.EatingWell Magazine, November/December 2013

Directions

Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add 8 ounces 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 8 ounces salmon, potatoes, 1/2 medium onion, 1 cup cucumber, 1 cup radishes, 1/2 cup tomatoes, 2 eggs, 8 teaspoons roe, 8 teaspoons capers and 8 lemon wedges on a platter (or platters). Sprinkle with 1 tablespoon chopped dill and pepper. Garnish with fresh dill sprigs, if desired.To make aheadBoil the eggs and steam the potatoes 1 day ahead. Refrigerate overnight in covered containers.EquipmentLarge saucepan, steamer basketFrequently Asked QuestionsUnfortunately, not everyone. Because there are different methods of smoking, children, older adults and people with compromised immune systems or who are pregnant should avoid cold-smoked salmon and should heat hot-smoked salmon before consuming it.As long as you pair it with gluten-free crackers and bread, then yes, this platter is gluten-free.A tangydill mustard sauceis perfect with smoked salmon! Or try acreamy dill saucewith yogurt, scallions, dill and parsley. Instead of a sauce, you can make acreamy dill spreadfor smoked salmon tea sandwiches. Pick your favorite or make them all for a nice variety to choose from.There are several variations on how toboil an egg, but all you have to do is place eggs in a single layer in a saucepan and 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.This smoked salmon platter is the ultimate festive 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.

Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add 8 ounces 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 8 ounces salmon, potatoes, 1/2 medium onion, 1 cup cucumber, 1 cup radishes, 1/2 cup tomatoes, 2 eggs, 8 teaspoons roe, 8 teaspoons capers and 8 lemon wedges on a platter (or platters). Sprinkle with 1 tablespoon chopped dill and pepper. Garnish with fresh dill sprigs, if desired.

To make aheadBoil the eggs and steam the potatoes 1 day ahead. Refrigerate overnight in covered containers.

To make ahead

Boil the eggs and steam the potatoes 1 day ahead. Refrigerate overnight in covered containers.

Equipment

Large saucepan, steamer basket

Frequently Asked QuestionsUnfortunately, not everyone. Because there are different methods of smoking, children, older adults and people with compromised immune systems or who are pregnant should avoid cold-smoked salmon and should heat hot-smoked salmon before consuming it.As long as you pair it with gluten-free crackers and bread, then yes, this platter is gluten-free.A tangydill mustard sauceis perfect with smoked salmon! Or try acreamy dill saucewith yogurt, scallions, dill and parsley. Instead of a sauce, you can make acreamy dill spreadfor smoked salmon tea sandwiches. Pick your favorite or make them all for a nice variety to choose from.There are several variations on how toboil an egg, but all you have to do is place eggs in a single layer in a saucepan and 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.This smoked salmon platter is the ultimate festive 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.

Frequently Asked Questions

Unfortunately, not everyone. Because there are different methods of smoking, children, older adults and people with compromised immune systems or who are pregnant should avoid cold-smoked salmon and should heat hot-smoked salmon before consuming it.

As long as you pair it with gluten-free crackers and bread, then yes, this platter is gluten-free.

A tangydill mustard sauceis perfect with smoked salmon! Or try acreamy dill saucewith yogurt, scallions, dill and parsley. Instead of a sauce, you can make acreamy dill spreadfor smoked salmon tea sandwiches. Pick your favorite or make them all for a nice variety to choose from.

There are several variations on how toboil an egg, but all you have to do is place eggs in a single layer in a saucepan and 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.

This smoked salmon platter is the ultimate festive 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.

EatingWell Magazine, November/December 2013

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Nutrition Facts(per serving)98Calories4gFat7gCarbs9gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.,

Jan Valdez,

andLinda Frahm

Linda Frahm