Smoked Salmon Platter Recipe

Prepare cream cheese

Place softened cream cheese in a medium bowl. Add thinly sliced scallions (reserve 1 tablespoon of the green slices for garnish), lemon zest, lemon juice, kosher salt and 0.25 tsp freshly ground black pepper.

Use a spatula or fork to mix until smooth and well combined, scraping the bowl sides. Taste and adjust seasoning with more salt or lemon juice if desired. Transfer to a small serving bowl and refrigerate until plating (or leave at cool room temperature up to 30 minutes).

Preheat oven to 400°F (200°C). Brush both sides of each pita lightly with olive oil and sprinkle with sea salt.

Arrange pitas in a single layer on a baking sheet. Toast in the oven 6–8 minutes, flipping once halfway, until golden and crisp at the edges. Alternatively, cut into wedges and toast under a broiler for 1–2 minutes per side, watching closely to avoid burning.

Remove from oven and let cool slightly before transferring to the platter.

Prepare the hard-boiled eggs: place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, remove from heat and let sit 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve or quarter depending on preferred presentation.

If the smoked salmon is refrigerated in a tub or slices, gently separate slices and arrange them on a serving platter in loose folds or rosettes for an attractive presentation.

Scatter thinly sliced red onion and drained capers around and over the salmon. Tuck halved or quartered hard-boiled eggs around the platter. Add lemon wedges and fresh dill sprigs for color and aroma.

Place the scallion cream cheese bowl on the platter or pipe small dollops of cream cheese directly onto the platter using a spoon. Add the reserved scallion greens on top of the cream cheese as garnish.

Finish with a light grind of freshly ground black pepper over the salmon and a couple of extra lemon wedges on the side.

Serve immediately with toasted pita on the side so guests can assemble bites: spread scallion cream cheese on pita, top with smoked salmon, capers, a sliver of red onion and a squeeze of lemon.