Salmon Platter Recipe

Remove the hickory-smoked salmon from refrigeration 20–30 minutes before serving to bring it close to room temperature; this improves flavor and texture. Pat gently with paper towel to remove any excess moisture. Place the whole filet on a serving platter skin-side down; if skin is already removed, arrange the filet as-is.

Use a sharp, long slicing knife to test a thin slice. When ready to serve, slice the filet into 1/8–1/4-inch slices at a slight angle, keeping slices intact on the platter or fanned neatly.

Prepare relish

In a small bowl combine the drained capers, finely minced red onion, chopped parsley, extra-virgin olive oil, fresh lemon juice and lemon zest. Stir to combine.

Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add up to another 1/2 teaspoon lemon juice if you want brighter acidity or a pinch more salt if needed. Let the relish sit at room temperature for 10–15 minutes for flavors to meld.

Make sauce

In a small bowl whisk together the sour cream and creme fraiche (or Greek yogurt) until smooth. Stir in the prepared horseradish, Dijon mustard and white wine vinegar until evenly incorporated.

Season

Season with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust -- add more horseradish (up to 1 tablespoon more) if you prefer more heat. Chill until ready to serve, at least 10 minutes.

Toast bread

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil (about 2 tablespoons total). Sprinkle slices with a light pinch of sea salt.

Bake then rub garlic

Bake the slices for 6–8 minutes, flipping once halfway, until edges are golden and crisp. Remove from oven and immediately rub the cut side of the halved garlic clove over the warm toasts to impart garlic flavor. Let cool slightly.

Arrange platter

Place the sliced smoked salmon filet in the center or along one side of a large platter. Spoon the caper relish into a small bowl or arrange it beside the salmon so guests can add as desired. Transfer the horseradish cream to a small serving bowl and place near the salmon.

Arrange garlic crostini in a fan around the salmon. Garnish the salmon with lemon slices and dill sprigs; scatter microgreens or additional parsley for color. Provide small serving forks or spoons for the relish and cream.

Final notes

Serve immediately at room temperature. Leftovers: keep salmon and sauces refrigerated in separate airtight containers for up to 2 days; crostini will soften and are best eaten the same day.