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Smoked Salmon Platter

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  • fitzhammer Mar 22, 2005 06:08 AM

Serving a smoked salmon platter on Easter. Will use a long glass oval platter garnished with lemon and dill. Planning to serve it with toasted pumpernickle bread toasts. I would love to know if anyone has any ideas for sauces or other accompaniments. Thanks!!!!

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  1. When I serve gravlax, I like to serve a sweetish mustard dill sauce - let me know if you want the recipe. Capers and finely chopped minced onion are also nice with smoked salmon.

    1 Reply
    1. re: MMRuth

      Yes, please post. I make one too but I am still searching for a holy grail of mustard dill sauce.

    2. Capers, dill and finely diced red onion are traditional. Add some creme fraiche or sweet butter to spread on the bread to help everything stay together. You can also add the dill to the creme or butter in advance to make a composed schmear for the bread.

      2 Replies
      1. re: cf

        I second the capers and finely chopped red onion; together with some cream cheese on a toasted bagel and the smoked salmon, it's heaven on earth.

        1. re: Val

          Oooh. I forgot the cucumber, onions and capers!

          Maybe some decent sliced tomatoes, if you can find them--or grape tomatoes if not.

          My brother taught me to press the capers into the cream cheese, under the smoked salmon/lox: eliminates embarrassing roll-off. Smart guy!
          Enjoy, p.j.

      2. Hot toasted "everything" bagels and cream cheese.

        1. I like that goat cheese that comes in the little pyramid shaped container, can't remember the name but it starts with a 'C'. Go for the plain. There is one with roasted garlic but that seems a little too strong for the salmon.

          1. Caper berries, are pretty, tasty, and unusual looking.

            1. Very thinly sliced cucumbers.

              As a side note, a very cool way to serve condiments is to take a very "fat" cucumber and slice it in half and then in half in half, but at an angle. Cut the rounded ends off and carve out the seeds with spoon or paring knife. Don't scoop out all of the seeds. Let dry in the fridge over night, uncovered (skip this step if you don't have time and pat dry with a paper towel) and then put your condiments in the middle. Presents very well and is easy to do.

              1. Wasabi.