Go Back
smoked salmon appetizer
Ash Tyrrell

Smoked Salmon Appetizer Recipe

When it comes to hosting or even just treating myself to something a little more elevated, a smoked salmon appetizer is one of my absolute go-to choices. It's simple, elegant, and packed with flavor — not to mention it's one of those things that makes any gathering feel just a bit fancier.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 hours
Servings: 4
Ingredients Method

Ingredients
  

  • 4 oz smoked salmon – choose a high-quality brand you love since it's the star of the dish.
  • 4 oz fresh Alaskan salmon caviar – adds a burst of salty‑sweet umami and a lovely popper texture.
  • 1 cup sour cream – tangy and creamy it balances the richness of the salmon.
  • 1 tbsp fresh lemon juice – brings a bright sunny acidity to cut through the richness.
  • 2 tbsp chives or fresh dill chopped (plus a bit more for garnish) – provides a fresh herb note; I often mix chives for mild onion flavor or dill for garden‑fresh brightness.

Method
 

  1. First, whisk together the sour cream, lemon juice, and chopped herbs in a bowl. I like to do this step even the night before—letting it chill in the fridge really deepens the flavors as the herbs infuse the sour cream. Keep it covered so it stays fresh until assembly.
  2. Once the herb‑cream is chilled, spoon a generous layer into the bottom of each serving glass. Aim for a smooth, level base—it’ll look elegant and hold your salmon in place. I find that portioning ahead ensures consistent servings and makes things look polished.
  3. Gently drape a piece of smoked salmon atop the sour cream layer, folding it for fullness. The contrast of silky salmon against the creamy base is lovely, and the folds help the salmon stay in place. You’ll see how the rich salmon flavor carries through with every bite.
  4. Top each salmon layer with a spoonful of salmon caviar, letting those little pearls glisten. They not only taste incredible but add a beautiful texture contrast. Finally, sprinkle on extra chives or dill as garnish. It makes each glass look spring‑fresh and ready for your guests.
  5. These appetizers are best served right from the fridge—or after chilling a bit longer if you made them ahead. I like to keep them chilled until just before guests arrive so everything is crisp and fresh. They pair perfectly with light cocktails or bubbly to start the meal.
  6. This no‑cook appetizer is all about elegant simplicity and easy prep ahead. The herbed sour cream gains flavor over time, the salmon shines, and the caviar adds that wow factor. It's a show‑stopping starter you can assemble in minutes and savor together later. Enjoy!