Smoked Salmon Platter

A smoked salmon platter is one of those meals that feels special with very little effort. In Nova Scotia, cold-smoking has been used for generations to preserve fish, and the result is rich, silky, and full of flavour. It’s also gorgeous. That’s why I like to make it the centrepiece of a platter, surrounded by a mix of flavours and textures.

To balance the richness of the salmon, I usually add boiled eggs, crackers, crunchy vegetables, something pickled, and a few spreads. Most of the ingredients keep well and don’t require much prep, so it’s easy to assemble everything and let people help themselves. I love serving it on hot summer days when I don’t want to cook, but I’ve also served it at our Christmas holiday table, alongside candles and Champagne.

Ingredients To Make A Smoked Salmon Platter

Ingredient Notes

• Boiled Egg: I use large eggs for all of my recipes. Cook them to your liking.
• Capers: If using brined capers, rinse and pat them dry before serving. If using salted capers, soak them in cold water for 10 to 15 minutes, then rinse and dry.
• Cream Cheese: Let it sit at room temperature for 15 to 20 minutes so it spreads more easily.
• Crème Fraîche: If you can’t find it in stores, you can make a small batch at home with whipping cream and buttermilk. Keep refrigerated and stir gently before serving.
• Pickled Red Onions: Try making a batch of these easy pickled onions. Drain well before serving to prevent brine from spreading on the platter.
• Pickles: I use whatever I happen to have in my fridge. Pat dry with a paper towel to reduce excess moisture on the board.
• Radish: Slice thinly (and carefully!) using a mandolin if you have one. A sharp knife also works.
• Smoked Salmon: Keep chilled until just before serving; gently separate the slices with clean fingers or a fork.
• Whole Grain Mustard: Grainy mustard tastes great and adds beautiful visual contrast. Stir before using to mix in any separated liquid.

Ingredient Substitutions

• Bagel Chips: You can use crackers, melba toast, crostini, or thinly sliced toasted bread instead.
• Boiled Egg: Cheeses like Manchego, Havarti, or Gouda can be used in place of eggs.
• Capers: Try chopped green olives or a few crumbles of feta cheese for a similar salty bite.
• Cream Cheese: Boursin, goat cheese, or whipped ricotta all make good alternatives.
• Crème Fraîche: Mascarpone or tzatziki are great substitutes.
• Cucumber: Try thinly sliced celery, snap peas, or zucchini.
• Mustard: Dijon or yellow mustard both work fine in place of grainy mustard.
• Pickled Red Onions: Swap in cocktail onions or another pickled vegetable like beets or jalapeños.
• Pickles: Any pickled vegetables, like green beans, turnip, or asparagus, can stand in.
• Radish: Thin slices of fennel, apple, or pear will work.

Recipe Variations

Try any of the following for a twist on this smoked salmon platter recipe:

• Avocado: ½ ripe, mashed
• Berries: ¼ cup, fresh
• Brie: sliced or spreadable
• Candied Pecans: Try my recipe for chai-spiced candied pecans. I recommend omitting the chai spice.
• Clementine: 1, peeled and separated
• Dried Apricots: 6 to 8, whole
• Figs: 2, fresh or dried, halved
• Pomegranate Seeds: 1 to 2 tablespoons, fresh

How To Make A Smoked Salmon Platter

STEP 1: Since this board is meant for two people, choose a smaller tray or plate so the ingredients don’t look too spread out. I like to start with the salmon because it’s the star of the show. Cut the slices into smaller pieces and layer them slightly off to one side, folding the edges to make them look full and a little ruffled.

STEP 2: Small dishes are next. I use ramekins or little bowls for anything soft or spreadable, but you can fill them with whatever you like. They look best when they’re all about the same height, and bonus points if the shapes vary. Just avoid anything too tall, since it can cast shadows and throw off the balance of the board.

STEP 3: Add the ingredients you have the most of. For this example, that’s the bagel chips and cucumber slices. Tuck them into larger sections of the board. Try not to place similar tones or colours side by side (like crackers next to more crackers).

STEP 4: Next, place any small, self-contained ingredients that don’t need a dish, like halved eggs or gherkins. These are usually tidy, grabbable elements that can fill larger empty areas without spilling or crumbling. Nestle them into open spaces around the main components.

STEP 5: Fill in the gaps with any remaining smaller ingredients you can lay out, like thinly sliced radishes. These add crunch, colour, and act as a garnish. Other good options include dried fruit (like apricots), fresh berries, nuts, or thin slices of apple or pear. Tuck them into any spaces where the platter still shows through.

STEP 6: I scattered capers, pea shoots, and sprigs of fresh dill over the top of my platter, but you can finish with whatever you like. This final step adds contrast, texture, and an extra bit of charm. Now step back, take a look, and admire your beautiful work!

Expert Tips

1. A good platter mixes textures and colours, so choose ingredients that complement each other in both ways.
2. Don’t feel limited by my version. If there’s something you love that isn’t listed, add it. Make the board your own.
3. If making your platter ahead of time, add the garnishes just before serving to prevent wilting.

Recipe Notes

• A typical serving size for smoked salmon is generally 2 ounces per person.
• Take the smoked salmon out of the fridge about 10 to 15 minutes before serving so it’s not too cold when eaten.
• If using boiled eggs, cook and chill them ahead of time so they’re ready to go when assembling.
• Slice or prep all vegetables before you start building the platter so everything is ready to layer in smoothly.
• Wait to add delicate garnishes like dill or pea shoots until just before serving.

Storage

• If you’re not serving the platter right away, cover it loosely with a lightly dampened tea towel and keep it in the fridge. Take it out about 30 minutes before serving to take the chill off and bring out the flavours.
• Smoked salmon platters are best enjoyed fresh, so assemble close to serving time when possible.