Smoked Salmon Board Recipe

Cure and Smoke (or Cold Cure)

Pat the salmon dry with paper towels. Mix kosher salt, sugar and cracked pepper in a small bowl. On a sheet of plastic wrap, sprinkle half of the chopped dill, then place the salmon skin-side down on the dill. Rub the cure mix evenly over the flesh. Cover the flesh with the remaining dill and wrap tightly in plastic wrap. Place the wrapped salmon in a rimmed dish and weigh it down with a smaller dish or cans. Refrigerate for 12–24 hours to cure. After curing, rinse the cure and dill under cold water, pat dry thoroughly. If you have a smoker: lightly brush the flesh with neutral oil, place in a cold-smoker or very low-temperature smoker (no more than 90–100°F / 32–38°C) and smoke for 30–45 minutes until fragrant (this produces a delicate smoked gravlax). If you do not have a smoker: skip smoking and thinly slice the cured salmon (traditional gravlax). Chill until assembling.

After smoking or curing, chill the salmon in the refrigerator at least 30 minutes to firm for clean slicing. Slice thinly at a 30° angle against the grain to produce ribbons.

Combine crème fraîche, prepared horseradish, chopped capers, lemon zest, lemon juice and sliced chives in a bowl. Stir until smooth. Season with salt and black pepper, taste and adjust horseradish to desired heat and lemon for brightness. Chill until serving (can be made up to 24 hours ahead).

Bring a medium pot of water to a gentle boil with 1 tsp salt. Carefully lower cold eggs into the boiling water using a slotted spoon. Start timing when water returns to a gentle boil: for jammy yolks cook 6 minutes. Meanwhile prepare an ice bath. When timer finishes, transfer eggs immediately to the ice bath and chill for 4 minutes. Peel carefully under running water; the eggs will have set whites and soft, jammy yolks. Keep refrigerated until assembly; slice in half when ready to place on the board.

In a medium bowl, beat the softened cream cheese until smooth. Add mayonnaise and yogurt (or crème fraîche) and whisk until combined. Fold in the flaked smoked fish, lemon juice, Dijon, Worcestershire and hot sauce if using. Stir in minced shallot and chopped herbs. Season with black pepper to taste; the smoked fish usually provides salty notes, so add salt only if needed. Chill for at least 30 minutes to let flavors meld. Transfer to a serving bowl before arranging on the board and drizzle a little olive oil over top and sprinkle extra chopped herbs.

Combine flour, salt and sugar in a bowl. Add warm water and olive oil and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 3–5 minutes until smooth and elastic. Let rest, covered, 20 minutes. Divide dough into 6 equal pieces and roll each as thin as possible into 8–10 inch rounds or oblongs (thin is key). Heat a heavy skillet or griddle over medium-high heat. Cook each lavash 30–60 seconds per side until brown spots appear and the dough puffs slightly. Remove and brush lightly with olive oil and, if desired, sprinkle everything bagel seasoning. Cool slightly and cut into triangles or leave whole for tearing.

Choose a large wooden board or slate. Place the bowl of smoked fish dip on one side and the bowl or spoonful of horseradish-caper crème fraîche nearby. Fan the sliced gravlax in ribbons on the board, overlapping to create a visual ribbon. Halve jammy eggs and arrange yolk-side up near the salmon. Scatter thinly sliced red onion, cornichons, whole capers, lemon wedges and microgreens around the board. Arrange pieces of warm lavash or triangles for guests to spread dip and crème fraîche. Finish with a drizzle of olive oil over dip, a light sprinkle of extra chopped dill or chives over salmon and a crack of black pepper. Serve chilled gravlax and dip with room-temperature lavash.

Timing note: Gravlax curing requires advance time (12–24 hours). The crème fraîche and smoked fish dip can be made a day ahead. Eggs and lavash take about 30 minutes the day of assembling. Keep chilled components cold on the board by placing them in small bowls on ice if serving for extended periods.