I love keeping smoked salmon on hand. It’s low-effort, feels instantly elegant, and is so easy to enhance with just a few ingredients. Smoked salmon is also incredibly versatile—you can turn it into a simple dip, serve it as-is on a platter, fold it into a creamy pasta, or use it to elevate a classic like eggs Benedict.
Guests were coming over, and I needed a last-minute appetizer. I spotted some smoked salmon in the freezer and decided to build a quick platter by layering it with a few fresh, simple ingredients.
There’s something magical about a plate that feels as beautiful as it tastes. When you’re hosting—whether it’s brunch with friends or a quiet Sunday breakfast—a thoughtfully plated dish makes the table feel special. Smoked salmon is one of those ingredients that instantly elevates a spread: rich, silky, and luxurious, yet straightforward to work with.
This smoked salmon plate is all about layering flavors and textures—creamy, crunchy, fresh, and a little spicy—while keeping the plating effortless. With just a few ingredients and a touch of creativity, you can turn a simple packet of salmon into something worthy of center stage.
Prep Time
20 minutes
Cook Time
15 minutes
Serves
4
Ingredients
- 1 packet good-quality smoked salmon
- 2 tbsp capers
- 1 tbsp mustard
- 2–3 tbsp olive oil (plus more for drizzling)
- 2 tbsp horseradish mayo (or thick sour cream/yogurt)
- 1–2 serrano peppers, thinly sliced
- 2–3 radishes, thinly sliced (plus a little grated for garnish)
- Fresh microgreens, to finish
- Juice of ½ a lemon (optional, for sauce)
The plating is the main part of this dish! You can be as creative as you need to be.
Step 1: Choose Your Plate & Salmon
Prepare your Plate: Start with a plate that feels special—presentation sets the tone. A medium to large packet of good-quality smoked salmon is usually enough. If you have less, simply use a smaller plate so it still looks full and intentional.
Defrosting the Smoked Salmon: Place the sealed packet of frozen smoked salmon in the sink and run cold water over it for 5–7 minutes until it begins to soften. Then set it on the counter at room temperature for about 15–20 minutes, or until fully thawed and pliable.
Step 2: Arrange with Height & Texture
Tear the salmon into medium-sized pieces and gently layer them across the plate. Instead of laying them flat, fold or curl them slightly to add height and dimension. Scatter them with spaces in between so there’s room for other elements—you want the salmon to feel abundant but not crowded.
Step 3: Add Creamy Dollops
Add Creaminess: Use thick sour cream, plain yogurt, or horseradish mayo. Place small dollops directly on the plate (not on the salmon itself), spacing them out so they frame the fish and add visual variety.
Step 4: Refresh with Radish
Take a radish and grate a small amount—this creates a pretty pink hue and light garnish. Then slice the rest into thin discs. Radish adds crunch, color, and a refreshing bite that balances the richness of the salmon.
Step 5: Spoon on a Bright Sauce
Make the Sauce: Make a quick dressing with capers, a touch of mustard, good olive oil, and a splash of lemon juice. Mix lightly, then drizzle small spoonfuls into the open spaces on the plate. The briny, tangy flavor lifts the salmon beautifully.
Step 6: Add a Little Heat
Add Spice: Thinly slice a serrano pepper and scatter a few pieces over the salmon. This adds just enough spice to keep the flavors exciting.
Step 7: Finish with Micro-Greens & Oil
Finish with Freshness: Top with fresh microgreens for a final burst of color and freshness. Finish with a light drizzle of high-quality olive oil for shine and richness.
The beauty of this smoked salmon plate is how versatile it is. Serve it on its own with crusty bread, tuck it into a larger brunch spread, or pair it with champagne for something truly celebratory. It’s proof that you don’t need complicated techniques to create a dish that feels abundant, elegant, and full of joy. This is a great dish for hosting, its quick, easy and affordable. You are taking simple salmon and elevating it. You can use whatever you have in your fridge. What makes this dish is the combination of spice, freshness and tangy sauce.
