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–+ servings
A fully plated smoked salmon platter ready for serving.
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5 from 1 vote

Smoked Salmon Platter

A simple smoked salmon platter featuring one of Nova Scotia’s most iconic ingredients, paired with creamy, crunchy, and pickled elements.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: Canadian
Servings: 2 servings
Calories: 252kcal
Author: Kelly Neil

Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Knife and cutting board
  • Platter
  • Ramekins or other small bowls optional

Ingredients

  • 2 ½ ounces smoked salmon
  • 1 large egg boiled, halved
  • 1 tablespoon cream cheese softened
  • 1 tablespoon crème fraîche
  • 1 tablespoon pickled onions
  • 4 small gherkin pickles
  • 1 ½ ounces bagel chips
  • 2 ounces cucumber washed, sliced
  • 1 medium radish sliced thin on mandolin
  • 1 tablespoon capers drained or soaked
  • 1 tablespoon whole grain mustard
  • fresh dill & pea shoots for garnish
US cups - Metric grams

Instructions

  • Start with the salmon. 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.
  • Small dishes are next. Use ramekins or little bowls for anything soft or spreadable. Avoid anything too tall, since it can cast shadows and throw off the balance of the board.
  • Add the ingredients you have the most of. Tuck them into larger sections of the board. Try not to place similar tones or colours side by side.
  • Next, place any small, self-contained ingredients. These are usually tidy, grabbable elements like boiled eggs or pickles that can fill larger empty areas without spilling or crumbling. Nestle them into open spaces around the main components.
  • Fill in the gaps with any remaining smaller ingredients you can lay out, like thinly sliced radishes. Other good options include dried fruit, fresh berries, nuts, or thin slices of apple or pear. Tuck them into any spaces where the platter still shows through.
  • Lastly, scatter the tiniest items over the top and finish with garnishes. I used capers, pea shoots, and sprigs of fresh dill for my example, but you can finish with whatever you like.

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.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 23g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 905mg | Potassium: 207mg | Fiber: 2g | Sugar: 8g | Vitamin A: 561IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg