Smoked Salmon Platter Recipe

Prepare salmon

Remove the honey whiskey smoked salmon from its packaging and place on a large cutting board. Using a sharp slicing knife, check for and remove any pin bones. If the salmon is one large side, slice it into 1/8–1/4 inch (3–6 mm) thin slices on a slight diagonal for attractive pieces.

Season lightly

Arrange the sliced salmon on the serving platter in overlapping layers or loose rosettes. Zest the lemon lightly over the salmon, then cut the lemon into wedges and place them on the platter. Scatter capers evenly over the salmon and tuck dill sprigs between slices. Finish with a light crack of black pepper and a very light sprinkle of sea salt flakes if desired (smoked salmon is already well seasoned).

Prepare spreads

Place the softened cream cheese in a small bowl and whip briefly with a fork until smooth. Spoon crème fraîche into a separate serving bowl. If you like, stir 1 tsp of honey into the crème fraîche for a touch of sweetness that complements the honey whiskey flavor.

Slice and arrange fresh items

Thinly slice the red onion into rings and separate into a small pile. Slice the cucumber into thin rounds and fan them on the platter near the salmon. Thinly slice radishes and arrange them as a colorful accent. Halve or leave cornichons whole and place in a small cluster. Put mixed olives into a small bowl and place on the platter. Scatter microgreens or baby arugula in small piles around the platter for color and texture.

Toasts & chips

Arrange bagel chips or toasted baguette slices around the salmon and dips, fanning them for easy access. If your toasts are room temperature, place them just before serving to keep them crisp.

Drizzle 1 tablespoon extra virgin olive oil lightly over a portion of the salmon for shine. Add any extra dill sprigs on top for presentation. Place small spoons with the cream cheese and crème fraîche bowls. Add lemon wedges and a small dish of capers on the platter if some were used in the fish already. Taste one of the cream cheese or crème fraîche bowls and adjust with a pinch of sea salt or a grind of black pepper if needed.

Final presentation: make sure colors are balanced—smoked salmon, green herbs, red onion, and pale toasts. Keep the platter chilled until ready to serve (cover loosely with plastic wrap and refrigerate up to 2 hours). Serve cold. Leftovers: cover and refrigerate; consume within 48 hours.