Smoked Salmon Platter
Use this recipe as a guide to make an amazing salmon platter like a pro! If you're serving more than 6 people, you can double or triple the amounts used here. And don't be shy to make this platter your own by using what vegetables you have on hand or adding more of your favorite marinated items...
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 eggs, (soft boiled )
- Kosher salt
- Red pepper flakes or Aleppo pepper
- 12 oz smoked salmon
- 4 oz Cream cheese or Labneh ((I used homemade labneh) )
- 3 oz Feta cheese, sliced into slabs
- 1 English cucumber, (thinly sliced into rounds)
- 1 bell pepper (any color), (thinly sliced into rounds)
- 1 vine-ripe tomato, (thinly sliced into rounds)
- 5 radishes, (thinly sliced into rounds)
- 1/4 cup assorted olives
- 1/3 cup marinated artichoke hearts
- 1 small red onion, (thinly sliced into rounds)
- 1 lemon, (cut into wedges)
Instructions
- 1
Boil the eggs. Bring a saucepan of water to a boil over medium-high heat (make sure the saucepan can hold all the eggs in one single layer). Using a spoon, very gently lower the eggs in the boiling water large. Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil. When the eggs are ready, transfer them to a large bowl of iced water and let them sit for about 2 minutes. Peel the eggs and cut them in halves and season with kosher salt and a pinch of red pepper flakes or Aleppo pepper (which is milder and has a slightly sweeter finish).
- 2
To assemble the salmon platter, place a small bowl of cream cheese or labneh in one third of the the platter. Place the feta cheese in another corner of the platter. Arrange the salmon, cucumbers, bell peppers, tomatoes, radish, onions, olives, artichoke hearts and lemon wedges around the cheese. Sprinkle a little more red pepper flakes or Aleppo pepper.
- 3
Serve with your favorite crackers, crostini, bagels, pita wedges or even pita chips!