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smoked salmon platter
Ash Tyrrell

Smoked Salmon Platter Recipe

Creating a smoked salmon platter is one of those things that looks fancy but is incredibly easy to put together. The best part? It never fails to impress.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12  oz quality smoked salmon – choose pre-sliced shiny but not oily for the best texture and flavor. Treat it gently to preserve its silky appearance.
  • 4 organic eggs – soft-boiled for that rich custardy yolk; perfect with salmon.
  • 4  oz cream cheese or labneh – go with labneh for a lighter tangier Mediterranean twist.
  • 3  oz feta cheese sliced into slabs – brings saltiness and creaminess that stand up to bold flavors.
  • 1 small English cucumber thinly sliced into rounds – provides crisp freshness; thicker ugly slices can be watery.
  • 1 vine‑ripe tomato thinly sliced – choose ripe for sweetness and vibrant color.
  • 5 radishes thinly sliced – add peppery crunch and a pop of color.
  • 1/3  cup marinated artichoke hearts – choose jarred for a tangy savory bite.
  • ¼  cup assorted olives mixed varieties – their brine balances the richness.
  • ¼  cup capers drained – essential for briny brightness.
  • 1 small red onion thinly sliced – soaks up cream cheese beautifully.
  • 1 lemon cut into wedges – adds vibrant citrus finish that lifts the salmon.
  • Crackers sliced baguette, or bagel chips – toast baguette slices for extra texture and flavor.
  • Fresh herbs dill, parsley, thyme – bright garnish that complements salmon aromatics.

Method
 

  1. First, I like to soft-boil my eggs. Bring water to a gentle simmer, add eggs, and cook for about 6–7 minutes. Then I transfer them to an ice bath—perfectly set whites with runny yolks. While they cool, I slice all veggies thinly—this avoids sogginess and makes layering easy.
  2. Next, I lay put my platter or board. I create sections for cream cheese and feta, placing them in little scoops or slabs. That way guests can load their crackers or baguette just the way they like. Then I add bowls or neat piles of marinated olives, capers, artichokes, and red onion slices—arranged so colors and textures are balanced across the board.
  3. I gently fold the smoked salmon into rosettes or loose layers, nestling them between bowls. Over by the greens, I fan out cucumber, tomato, and radish slices—easy to pick and lovely to see. The cold, crunchy vegetables contrast beautifully with the silky richness of the salmon.
  4. Once the main ingredients are in place, I tuck in lemon wedges and sprinkle fresh dill and parsley across the platter—that citrus-herb pop is essential. Finally, I scatter crackers, toasted baguette slices, or bagel chips around the edges. Everything’s ready to go—no one has to dig through piles to build their perfect bite.