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Smoked Salmon Platter

smokedsalmonplatter3This 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 oz baby purple, red and/or yellow potatoes
8 oz cured or smoked wild Alaskan salmon, lox or gravlax, sliced
½ medium red onion, halved and thinly sliced
1 cup English cucumber, thinly sliced
1 cup radishes, thinly sliced
½ cup cherry tomatoes, thinly sliced
2 large eggs, hard-boiled, peeled and sliced
8 tsp. wild salmon roe (caviar)
8 tsp. capers, rinsed
1 lemon, cut into 8 wedges
1 Tbsp. fresh dill, chopped
black pepper, freshly ground

Garnish:
dill sprigs

Bring about 1" of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 4-5 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.

Cook's Notes:

  • Make-Ahead Tip: 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.
  • Wild-Caught Salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
  • To Hard-Boil Eggs: Place eggs in a single layer in a saucepan; 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.

Nutrition Facts:
Per Serving: 98 calories; protein 9g; carbohydrates 7. 4g; dietary fiber 1g; sugars 1. 3g; fat 3. 6g; saturated fat 0. 9g; cholesterol 88. 3mg; vitamin a iu 229. 2IU; vitamin c 6. 3mg; folate 20. 1mcg; calcium 36. 9mg; iron 1. 4mg; magnesium 34. 8mg; potassium 249. 1mg; sodium 306. 2mg; thiamin 0. 1mg.