Smoked Salmon Platter Recipe

1. Remove the smoked salmon from the refrigerator 15–20 minutes before serving to bring it to near room temperature for best flavor and texture. Arrange the salmon on a large serving platter in overlapping folds or rolled rosettes, leaving space for other components. If using additional smoked trout or gravlax, arrange separately on the platter.

2. Zest the lemon and cut into wedges. Scatter capers in a small bowl to the side of the salmon for guests to add as desired.

3. Make the cream cheese spread

In a medium bowl, combine the softened cream cheese, Greek yogurt, chopped dill, lemon zest, half of the chopped chives, 1/2 tsp of the sea salt, and 1/2 tsp of the black pepper. Use a rubber spatula or electric hand mixer on low to blend until smooth but still slightly textured. Taste and adjust seasoning—add remaining salt or pepper if needed.

4. Transfer and shape

Spoon the cream cheese mixture into a small shallow bowl or spread onto one area of the platter using a small offset spatula. Smooth the top and sprinkle a few extra dill sprigs and chives for garnish. If offering horseradish, place it in a separate small ramekin next to the spread.

5. Prepare baguette slices

Preheat the oven to 375°F (190°C). Toss the baguette slices lightly with the 2 tbsp olive oil on a baking sheet so both sides are lightly coated. Toast in the oven 6–8 minutes, flipping once about halfway through, until crisp and golden at the edges. Remove and let cool slightly.

6. Arrange crackers

Arrange the toasted baguette slices and assorted crackers on the platter or in a separate basket so they are easy to grab. Keep some space between crackers and smoked salmon to avoid sogginess.

7. Prepare vegetables

Thinly slice the cucumber and red onion. If the onion is sharp, soak slices in cold water for 5 minutes, then drain and pat dry to mellow the bite. Slice radishes if using.

8. Assemble garnishes

Arrange cucumber slices, red onion, microgreens or arugula, and radish slices around the salmon and cream cheese spread. Sprinkle the remaining chives and a few capers over the salmon. Place lemon wedges on the platter for squeezing.

9. Do a final check: ensure every ingredient has a place on the platter and that colors/textures are balanced (salmon, creamy spread, crisp bread, fresh veg). Provide small serving forks, spreader knives, and tongs for guests. Suggest assembly: a toasted baguette or cracker, a smear of cream cheese spread, a folded slice of smoked salmon, a few capers, a sliver of cucumber or red onion, and a squeeze of lemon.

10. Storage and leftovers

If not serving immediately, cover the platter loosely with plastic wrap and refrigerate for up to 4 hours. Leftover salmon and spread should be refrigerated in airtight containers and used within 2–3 days.