Smoked Salmon Platter
Classic presentation of smoked salmon with cream cheese spreads and bagels
Ingredients
- 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
Instructions
- 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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