Name: Cured or Smoked Salmon Appetizer Platter
Prep time: 15 min
Total time: 30 min
Ingredients: 8 ounces baby purple, red and/or yellow potatoes; 8 ounces sliced cured or smoked wild Alaskan salmon, lox or gravlax (see Tips); 0.5 medium red onion, halved and thinly sliced; 1 cup thinly sliced English cucumber; 1 cup thinly sliced radishes; 0.5 cup sliced cherry tomatoes; 2 large hard-boiled eggs (see Tips), 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

Prep Time:

15 mins

Active Time:

15 mins

Total Time:

30 mins

Servings:

8

Yield:

8 servings

Nutrition Profile:

Low-Carb Bone-Health Dairy-Free Low Added Sugar Low-Fat High-Protein Gluten-Free Low-Calorie

Jump to Nutrition Facts

Nutrition Notes

Is Smoked Salmon Good for You?

Like salmon that hasn't been smoked, smoked salmon is a great source of protein, omega-3s and antioxidants. Unlike unsmoked salmon, though, smoked salmon can be high in sodium, so if you need to watch your sodium intake due to having high blood pressure or another sodium-sensitive condition, go easy on the smoked salmon. And 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.

Is This Appetizer Platter Gluten-Free?

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

Tips from the Test Kitchen

What Sauces Go Well with Cured or Smoked Salmon?

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

Can I Make This Appetizer Platter Ahead?

You can boil the eggs and steam the potatoes ahead. 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.

Steam the potatoes and let them stand at room temperature for up to 3 hours.

Frequently Asked Questions

What Can I Serve with Cured or Smoked Salmon?

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.

Additional reporting by Carrie Myers, M.S. and Jan Valdez

Ingredients

8 ounces baby purple, red and/or yellow potatoes
8 ounces sliced cured or smoked wild Alaskan salmon, lox or gravlax (see Tips)
½ medium red onion, halved and thinly sliced
1 cup thinly sliced English cucumber
1 cup thinly sliced radishes
½ 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

Directions

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.
Arrange salmon, 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.

Equipment

Large saucepan, steamer basket

Tips

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.

Originally appeared: EatingWell Magazine, November/December 2013

Nutrition Facts (per serving)

98	Calories
4g	Fat
7g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 98
% Daily Value *
Total Carbohydrate 7g	3%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 9g	18%
Total Fat 4g	5%
Saturated Fat 1g	5%
Cholesterol 88mg	29%
Vitamin A 229IU	5%
Vitamin C 6mg	7%
Folate 20mcg	5%
Sodium 306mg	13%
Calcium 37mg	3%
Iron 1mg	8%
Magnesium 35mg	8%
Potassium 249mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.