Smoked Seafood Platter Recipe
Salmon, NC Trout and Seafood Spread with Accompaniments & Bagel Slices
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Ingredients
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Smoked Fish & Seafood Spread
Seafood Accents
Accompaniments
Method
Smoked Fish & Seafood Spread
- 1
Prepare fish
Check the hot-smoked salmon and NC trout for any bones and remove skin if present. Flake both fish into bite-size pieces and set aside in a bowl. Reserve a small handful (about 2 tablespoons each) of salmon and trout for garnish if desired.
- 2
Soften base
In a medium bowl, beat the softened cream cheese with sour cream and mayonnaise until smooth and slightly airy using a rubber spatula or electric mixer on low. The mixture should be spreadable but still hold some body.
- 3
Combine
Fold the flaked salmon and trout into the cream cheese mixture. Add the lemon juice, Dijon mustard, chopped shallot, chopped capers, chopped dill, chopped chives, sea salt and black pepper. Gently fold just until evenly combined — avoid overworking so the fish retains texture.
- 4
Adjust seasoning & texture
Taste and adjust seasoning with additional lemon juice, salt or pepper as needed. If the spread is too thick, stir in up to 1–2 tablespoons of water or more sour cream to reach an easily spreadable consistency.
- 5
Add seafood accents
Gently fold the small cooked shrimp and smoked mussels (coarsely chopped if large) into the spread, or reserve them to arrange atop the spread for visual variety. This will add texture and additional seafood flavor throughout the spread.
- 6
Chill briefly
Cover and chill the spread in the refrigerator for at least 30 minutes to let flavors meld. If making ahead, refrigerate up to 24 hours; bring to cool room temperature (about 20 minutes) before serving.
Accompaniments & Platter Assembly
- 7
Prepare bagels & vegetables
Lightly toast bagel slices until warm and crisp at the edges. Arrange cucumber and radish slices, red onion rings, lemon wedges, cornichons and mixed olives on a large serving board or platter in separate piles so guests can build bites.
- 8
Plate the spread
Spoon the chilled smoked seafood spread into a shallow serving bowl. Smooth the top with the back of a spoon, then garnish with the reserved flaked salmon and trout pieces, a sprinkle of chopped chives and dill, and a light dusting of smoked paprika if using.
- 9
Add garnishes & finishing touches
Place the softened butter in a small dish near the bagels. Scatter the parsley sprigs around the platter for color. Arrange the cooked shrimp and smoked mussels (if you didn’t fold them into the spread) attractively around the spread bowl so guests can add extra pieces to bites.
- 10
- 11
Storage
Refrigerate leftover spread in an airtight container for up to 3 days. Do not freeze. Keep bagels separate and toast fresh to maintain texture.