Cured or Smoked Salmon Appetizer Platter
ACTIVE: 30 minutes TOTAL: 30 minutes
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.
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.
8 ounces baby purple, red and/or yellow potatoes
8 ounces sliced cured or smoked wild Alaskan salmon, lox or gravlax
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, 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
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.
Calories 98, Fat 4g (sat 1g), Cholesterol 88mg, Carbs 7g, Total sugars 1g (added 0g),
Protein 9g, Fiber 1g, Sodium 338mg, Potassium 249mg.