Smoked Salmon Platter
- Serves: 8 to 10
- Active Time: 30 mins
- Total Time: 1 hr 30 mins
- Views: 34,536
- Success Rating: 96% (?)
Step 1: Making the Smoked Salmon Rolls• one side thinly-sliced smoked salmon
• 2 tbsp capers (approx.)
• 250 g spreadable cream cheese
• 3 large flour tortillas
• 1 small red onion
• 1 small bunch fresh dill
To make the salmon rolls, finely dice the red onion and set aside. Finley chop the fresh dill and capers together. Mix the capers, dill, cream cheese and about 3 tablespoons of the red onion; set aside.
Set the smoked salmon beside your cutting board, along with the tortillas. Spread about 3 to 4 tablespoons of the cream cheese mixture over the tortilla, leaving the top part empty. Then place 4 or 5 pieces of smoked salmon onto the cream cheese. Tightly roll up the tortilla.
Once all of the tortillas have been rolled, wrap each one tightly in plastic wrap. Place the rolls into the freezer for approximately 1 hour or until firm. This just makes them a bit easier to slice.
Step 2: Preparing the Platter• smoked salmon
• 3/4 cup sour cream
• 3/4 cup capers
• 3/4 cup red onion
• lemon wedges
• salmon rolls (from above)
• fresh dill (for garnish)
To set up the platter, first fold and fan the salmon, making sure to hide and fold the brown portion underneath. Build a second layer over top.
Once the salmon rolls are firm, unwrap and slice on the diagonal. Arrange on the platter in a flower-like fashion. Garnish with the dill and lemon wedges. Serve with diced onions, sour cream and capers.
- by Joe Girard
- November 25, 2006
Serve the smoked salmon platter with crackers, a sliced baguette or mini bagels.