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4.34 from 6 votes

Smoked Salmon Platter

Classic presentation of smoked salmon with cream cheese spreads and bagels
Course: Appetizer, Brunch
Cuisine: American
Keyword: salmon, smoked salmon


  • 16 ounces (1 pound) thinly sliced smoked salmon, salmon lox, or gravlax
  • 2 medium red heirloom tomatoes thinly sliced
  • 4 radishes thinly sliced
  • 1 avocado thinly sliced
  • 1 Persian cucumber thinly sliced lengthwise
  • ½ red onion thinly sliced cross-wise into rings
  • ½ cup pickled red onions
  • ¼ cup capers
  • 6-8 caperberries
  • ½ lemon thinly sliced cross-wise
  • the other ½ lemon cut into wedges
  • fresh chives and dill sprigs
  • 8 ounces 1 cup Herb Whipped Cream Cheese
  • 8 ounces 1 cup almond milk cream cheese (vegan)
  • toasted bagels
  • Everything Bagel Chips
  • other options not pictured: soft-boiled eggs, salt-roasted carrot "lox" for vegetarians


  • Carefully arrange individual slices of smoked salmon on one area of a large platter. Lift and "ruffle" the slices on the platter to make it easier for guests to pick up individual slices.
  • Arrange the tomatoes, radishes, avocado, cucumber, and red onions around the platter.
  • Place small bowls on the platter for the capers and pickled onions. You can also place little piles of the capers and pickled onions directly on the platter.
  • Place lemon slices, lemon wedges, chives, and dill around the platter.
  • Serve the platter with Herb Whipped Cream Cheese, almond milk cream cheese, toasted mini bagels, and Everything Bagel Chips for guests to assemble their own open-face or regular bagel sandwiches.
  • If you have leftovers, wrap components separately in plastic wrap or in tightly sealed storage containers and keep in refrigerator for about 2 days.
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