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...
Provided by Suzy Karadsheh
Categories Appetizer
Time 15m
Number Of Ingredients 14
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
PLANKED SALMON PLATTER
Served hot off the grill with assorted accompaniments, salmon is a crowd-pleasing appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Soak cedar plank in water 1 to 2 hours.
- Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. Place salmon, skin side down, on plank. In small bowl, mix mayonnaise, mustard and lemon peel. Brush generously over salmon.
- Place plank with salmon on grill for indirect cooking. Cover grill; cook over medium heat 25 to 30 minutes or until salmon flakes easily with fork.
- Remove salmon from plank to platter, using large spatula, or leave salmon on plank and place on large wood cutting board or platter.
- In small bowl, mix sour cream and dill weed. Place remaining accompaniments except bread in individual small bowls. Place sour cream mixture and remaining accompaniments around salmon. Serve salmon and accompaniments with bread.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 1 g, TransFat 0 g
SALMON PICNIC PLATTER
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
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
GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
BREAKFAST SMOKED SALMON PLATTER
Provided by Ina Garten
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices.
- Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper.
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