Salmon Picnic Platter Recipes

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SMOKED SALMON PLATTER



Smoked Salmon Platter image

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...

Provided by Suzy Karadsheh

Categories     Appetizer

Time 15m

Number Of Ingredients 14

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)

Steps:

  • 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).
  • 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.
  • Serve with your favorite crackers, crostini, bagels, pita wedges or even pita chips!

Nutrition Facts : Calories 197.9 kcal, Carbohydrate 9.6 g, Protein 20.3 g, SaturatedFat 2.8 g, Cholesterol 130.7 mg, Fiber 2.1 g, ServingSize 1 serving

SMOKED SALMON PLATTER



Smoked Salmon Platter image

This is my favorite way to make an incredible smoked salmon platter! Fresh smoked salmon with bagels, soft boiled eggs, cream cheese and capers, everything seasoning and so much more. Perfect for holiday breakfasts and brunches!

Provided by Jessica

Categories     Breakfast

Time 30m

Number Of Ingredients 14

4 eggs
1 to 2 pounds smoked salmon
1 8-ounce block cream cheese
1 english cucumber (sliced into rounds or lengthwise)
1 red onion (diced or sliced into rounds)
1 avocado (thinly sliced)
1 pint cherry tomatoes (halved)
1/2 cup fresh dill (some chopped)
1/3 cup capers
1/4 cup everything seasoning
1 lemon (thinly sliced)
bagels (toast, crackers for serving)
freshly cracked pepper for serving
extra whipped cream cheese if desired

Steps:

  • To make the eggs, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it's barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
  • To assemble your platter, place a block of cream cheese in the center and cover it with a sprinkling of pepper, fresh dill, everything seasoning and capers. Surround it with the salmon, eggs, cucumbers, onion, tomatoes, dill, lemon and bagels or whatever else you have!
  • Serve immediately! Add champagne and coffee.

SALMON PICNIC PLATTER



Salmon picnic platter image

A combination of cooked and smoked salmon, hot-smoked salmon, stuffed eggs and cucumber, yogurt and dill salad makes the ideal al fresco sharer for friends

Provided by Lulu Grimes

Categories     Lunch

Time 38m

Yield Serves 6-8

Number Of Ingredients 13

4 eggs
2-3 tbsp mayonnaise
a little cayenne pepper
200g cooked salmon
100g hot-smoked salmon
6 small rolls , halved
3 tbsp cream cheese
100g smoked salmon
1 lemon , 1/2 zested and 1/2 cut into wedges
½ cucumber
2 tbsp Greek yogurt
1 tbsp chopped dill or chives
bread , soft rolls or wraps, to serve

Steps:

  • Hard boil the eggs by cooking them in boiling water for 8 mins, then cool quickly under cold running water and peel. Halve the eggs and pop the yolks into a bowl. Mash the yolks with the mayonnaise, cayenne pepper and some seasoning. Spoon or pipe the mixture back into the egg halves and chill until you need them.
  • Flake the cooked salmon into large chunks and put it on a platter with the hot-smoked salmon and the eggs.
  • Spread the bottom half of the rolls with cream cheese, then add the smoked salmon and a squeeze of lemon juice and top with the other half of the roll. Cut each one in half.
  • Peel and slice the cucumber. Mix the yogurt with the dill, lemon zest and some seasoning, then stir in the cucumber. Pile the mixture into the centre of the platter. Serve with extra bread, rolls or wraps and lemon wedges.

Nutrition Facts : Calories 398 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium

COLD-POACHED SALMON WITH CUCUMBER SALAD



Cold-Poached Salmon with Cucumber Salad image

This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for a simple but sophisticated spring or summer lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Serves 8 to 10

Number Of Ingredients 11

1 (3- to 4-pound) skinless salmon filet, bones removed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 shallots, halved and sliced
1 bulb fennel, trimmed and chopped
1 leek, trimmed and chopped
1 tablespoon pink peppercorns
1 cup white wine, such as pinot blanc
Cucumber and Onion Salad, for serving
Honey Mustard Mayonnaise, for serving
Rye bread, for serving

Steps:

  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

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