How to make a Smoked Salmon Platter

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bagels

🥗Healthier: whole grain bread

💰Cheaper: plain bread

Whole grain bread offers more fiber and nutrients.

capers

🥗Healthier: pickles

💰Cheaper: green olives

Pickles provide a similar tangy flavor.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more shelf-stable and less expensive.

Mince the red onion and set aside.

Place the capers onto the cutting board along with the fresh dill and chop them up together.

Mix together the cream cheese, capers, dill, and about 3 tablespoons of the minced red onion, then set aside.

Spread about 3 teaspoons of the cream cheese mixture over a tortilla, leaving one part empty.

Place four or five pieces of smoked salmon onto the cream cheese.

Tightly roll up the tortilla.

Wrap each rolled tortilla tightly in plastic wrap.

Place the rolls into the freezer for approximately 1 hour to firm them up.

To assemble the platter, take a piece of smoked salmon, fold the brown part underneath, then fold it in half lengthwise and place it onto the platter with the rounded edge facing up.

Create a second layer of salmon slightly overlapping the first layer.

Take the salmon rolls from the freezer, ensuring they are hard but not fully frozen; if they are, let them thaw for a few minutes.

Slice the rolls on a slight angle into about 1/2 inch pieces.

Fan the pieces around the other end of the plate, making a second layer in the middle of the first layer.

Garnish the plate with fresh dill and lemon wedges, and serve with the remaining red onion, caper, and cream cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens