Scottish Smoked Salmon Recipe

Prepare onion

Separate the thin red onion slices into rings and place in a bowl of cold water for 5 minutes to mellow sharpness; drain and pat dry.

Arrange salmon

On a large chilled platter, fan out the 12 oz of thinly sliced Scottish smoked salmon in overlapping layers or small rosettes, leaving space for garnishes.

Add capers and onion

Scatter 2 tbsp drained capers and the drained red onion rings evenly over the salmon, distributing flavor without covering all the fish.

Herbs and microgreens

Tuck 6 sprigs of fresh dill among the salmon slices and sprinkle 2 tbsp finely snipped chives over the top. If using, scatter 1 cup microgreens or watercress lightly for color and bite.

Lemon finishing

Cut 1 lemon into thin wedges and arrange around the platter. Advise diners to squeeze lemon over individual portions to taste.

Toast or warm the 8 slices of rye or pumpernickel bread until lightly crisp. If desired, spread each slice with softened butter (2 tbsp total) while warm so it melts in, then allow to cool slightly.

Spread 8 oz softened cream cheese into a thin layer on each toasted bread slice or serve the cream cheese in a bowl with a butter knife for guests to help themselves.

Place the bread and cream cheese alongside the smoked salmon platter so guests can assemble.

Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp honey (optional), 0.25 tsp sea salt, and 0.125 tsp freshly ground black pepper in a small bowl until emulsified.

Taste and adjust seasoning. Drizzle lightly over portions of salmon at service if you want an extra bright finish; do not pour over entire platter to avoid soggy bread.