I first remember having smoked salmon at a New Year’s Eve party when I was a child. As a kid I always liked the foods that people wouldn’t normally expect kids to like. Example- I loved brussels sprouts growing up in the 80’s, back before brussels sprouts were trendy. (What other previously hated vegetables do you think will soon make a comeback?) Anyway, I have loved the combination of smoked salmon and capers since I first tasted it at that party thirty (something) years ago.
This platter is perfect for a brunch, lunch, light dinner or appetizer. You can change out the crackers with bagels or a thin slices of bread, but I tend to prefer crackers. I tend to choose a cracker that is on the larger side for this, so guests have decent surface area to cover, and I also like to choose something mildly flavored so that the flavors of the other ingredients can shine.
-smoked salmon
-hard-boiled eggs, thinly sliced
-cream cheese
-capers
-red onion, thinly sliced, or diced
-tomato, sliced
-cucumbers, thinly sliced
-fresh dill
-crackers
-lemon wedges
-scallions, sliced
-Everything but the Bagel Seasoning (or sesame seeds)
To assemble, find a large platter or board. Place the cream cheese toward the center. Arrange other ingredients around it, trying to contrast the colors of the surrounding ingredients (don’t put two green ingredients next to each other when you can put them on opposite sides of the platter). Place small ingredients like capers or diced onion in small bowls. Sprinkle the seasoning or sesame seeds over the salmon to add interest and sprinkle a little fresh cracked black pepper over the tomatoes. Serve immediately or cover with plastic wrap and store in the fridge for an hour or two before serving.
