My smoked salmon platter is the centerpiece of a simple winter brunch with bagels and cream cheese. It’s an elegant idea for entertaining with minimal effort.
smoked salmon platter = effortless elegance
With a spectacular side of smoked salmon as your centerpiece you can create a very special brunch table with very few ingredients and virtually no cooking or prep. This is the gold standard in holiday entertaining that you can copy throughout the year. It might take you all of 15 minutes to set this beautiful brunch up!
what you’ll need for a smoked salmon brunch platter
The cast of characters is simple, and each one has an important role to play.
- side of smoked salmon
- I prefer hot smoked salmon, which comes with or without the skin on. Sides of smoked salmon range from about 2.5-3.5 pounds. A side of cold smoked salmon (which will usually come already very thinly sliced) also works for this platter.
- red onion
- very thinly sliced, preferably on a mandoline slicer. Red onion adds the perfect sharp counterpoint to rich salmon.
- capers
- add a briny element.
- lemon
- like the capers, the lemon adds the all important pop of acidity that brightens fish.
- fresh dill and fresh chives
- fresh herbs are essential for this platter, don’t skimp.
- bagels
- have a toaster available.
- cream cheese
- I love to use easy to spread whipped cream cheese.
where to buy a side of smoked salmon
First check with your favorite grocery stores, some will sell sides of smoked salmon during the holiday season, or will order one for you. Check Costco, or local gourmet and fish markets. And if you think a little bit ahead, you can always order online. Here’s a quick selection of sources for smoked salmon sides, both hot and cold smoked versions.
how to put together your smoked salmon platter
The key to this simple smoked salmon appetizer platter is to arrange the salmon so it is easily accessible, with the right tools and toppings close at hand.
- Choose a platter that’s long enough for your side of salmon and place the fish in the center. I like to line the platter with parchment paper, but that’s optional.
- If your salmon still has the skin attached, peel a portion of it back to reveal the fish.
- Arrange sprigs of fresh dill and wedges of lemon around the salmon.
- Top the fish with very thinly sliced onions, capers, and snipped chives.
- Provide lots of bagels and cream cheese on the side!
hot smoked vs cold smoked salmon
The only real difference between the two is the temperature at which they’re smoked:
hot smoked salmon is smoked at anywhere from 120F to 220F, which essentially cooks the fish while infusing it with smokey flavor. Hot smoked salmon is opaque and flakes when cut with a fork.
cold smoked salmon is smoked at between 70F and 90F. Cold smoked salmon is essentially raw, and has a translucent appearance and a silky texture. It must be thinly sliced before serving.
smoked salmon tips and faqs
I can’t find a side of smoked salmon!
- You can do a smaller scaled platter with a chunk of smoked salmon.
Should smoked salmon be served cold from the fridge?
- For this platter we serve both hot and cold smoked salmon chilled, right from the fridge. Cold smoked salmon should always be served chilled, while you can heat up hot smoked salmon covered in foil in a low oven, if you like.
How long will smoked salmon last?
- Smoked salmon is usually sold shrink wrapped, so check the label. But generally it will be good for at least 3 weeks to a month. Once opened it’s best to consume within a few days.
Can you freeze smoked salmon?
- Yes, freeze it right in the package and then thaw overnight in the fridge.
Will this work with cold smoked salmon or lox?
- Absolutely! Ina Garten is famous for her cold smoked salmon platter. The same flavors apply.
Want to smoke your own salmon?
- There are many recipes for this online, so if you’re adventurous and have a smoker, I like this simple smoked salmon recipe from Hank Shaw.
dishes that go well with smoked salmon
If you want to offer a more complete meal, here are some suggestions…
- Sheet Pan Frittata with Spring Greens
- Quiche Lorraine
- Eggs Benedict Quiche with Hollandaise Sauce
- Mediterranean Orzo Salad with Shrimp
- How to Make Perfect Latkes
- Asparagus Goat Cheese and Olive Frittata
- Baked Caramelized Onion Dip
- Wheat Berry Salad with Beets and Feta
- Loaded Tabbouleh Salad
- Perfect Egg Tartines
- Guacamole Deviled Eggs
we love smoked fish!
- Smoked Trout Dip
- Smoked Salmon Salad
- 7 Layer Smoked Salmon Dip Recipe
- Savory Smoked Salmon ‘Cheesecake’
- Nordic Open Faced Smoked Salmon Sandwiches
Smoked Salmon Brunch Platter
Ingredients
- 2.5 lb side of smoked salmon
- 1 medium red onion, very thinly sliced on a mandoline, if possible, this is the mandoline I use.
- 2 lemons, cut in small wedges
- fresh dill
- fresh chives
- capers
for serving
- bagels
- cream cheese
Instructions
- Choose a platter that’s long enough for your side of salmon and place the fish in the center. I like to line the platter with parchment paper, but that’s optional.
- If your salmon still has the skin attached, peel a portion of it back to reveal the fish.
- Arrange sprigs of fresh dill and wedges of lemon around the salmon.
- Top the fish with very thinly sliced onions, capers, and snipped chives. I like to provide extra sliced onions and capers on the side.
- Have fresh bagels sliced and ready to go in a basket, along with plenty of cream cheese. I make sure to have a toaster nearby, too.
