Best 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

PLANKED SALMON PLATTER



Planked Salmon Platter image

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

1 untreated cedar plank, 12x6 inches
1 salmon fillet, about 1 inch thick (1 lb)
2 tablespoons mayonnaise or salad dressing
2 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1/2 cup sour cream
1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1 jar (3 1/2 oz) small capers, drained
1/4 cup spicy brown mustard
2 hard-cooked eggs, finely chopped
1 cup thinly sliced cucumber
32 slices cocktail rye bread

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



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

GRILLED SALMON SANDWICHES



Grilled Salmon Sandwiches image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

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



Breakfast Smoked Salmon Platter image

Provided by Ina Garten

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

18-20 slices Norwegian smoked salmon
2 lemons, thinly sliced
1 red onion, thinly sliced
1/4 cup capers, drained
Fresh dill
Freshly ground black pepper

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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