A Show Stopping Smoked Salmon Platter for Easter
I’ve had a Cameron Stovetop Smoker for years now and in the past used it often. For some reason, I got out of the habit of using it, but recently pulled it out and smoked some chicken! It was so delicious that the other day, I decided to smoke a side of salmon! OMG it was such a treat and soooo easy! The hardest part of using this little smoker is washing it and Baldy is so good at it that I just let him do it…it’s a good trade, he gets to eat the delicious food and I don’t have to wash the dishes!
Anyway, after that first salmon experiment, I thought it would be fun to make a platter and surround the salmon with delicious garnishes, somewhat inspired by a Salad Nicoise! It turned out better than I could have hoped…it was beautiful and so delicious! After I finished artfully arranging the other ingredients around the salmon, I drizzled it with a simple maple vinaigrette (since I used maple smoking chips), squeezed a bit of lemon juice over the salmon and added a few slices of lemon! Wow, it really was a showstopper and I’ll definitely be making this often! I think this recipe will serve 4 adults generously. You could always add more of the “garnishes” or serve with another vegetable. I’m serving it for Easter lunch and will probably smoke two pieces of salmon for six adults and two children. I never mind leftovers…in fact, I have just a bit left in the refrigerator that I’ll put on avocado toast later today and that will be such a treat for my lunch!
I hope you enjoy this recipe!
If you don’t have a smoker, you could grill or roast the salmon in the oven and it would still be delicious! Don’t let that stop you from trying this recipe!
Smoked Salmon Platter
Ingredients
- 1 2-pound piece of organic or wild caught salmon
- Salmon seasoning (any brand you like)
- Salt & freshly ground black pepper
- Olive oil
- 1 lb thin asparagus
- 2 lbs small yellow potatoes, halved or quartered depending on size
- 1 avocado sliced
- 1/2 red onion thinly sliced
- Boiled eggs, halved
- Baby cucumbers, sliced
- Pickled red onions
- Black olives
- Micro greens
- Juice of 1/2 lemon plus lemon slices
- For the vinaigrette - In a small bowl, add 3 cloves garlic, finely minced and mashed into a paste, 1 generous teaspoon mustard, 6 tablespoons white wine vinegar, 1 tablespoon maple syrup, salt and pepper to taste. Drizzle in about 3/4 cup olive oil while whisking to emulsify dressing. Taste and adjust seasonings.
Instructions
- Season salmon generously with salt, pepper and salmon seasoning.
- Place in a stovetop smoker with smoke chips (I used maple) and smoke for 20 minutes over a high flame. When done, open smoker and let rest. Alternately, grill or roast salmon in the oven.
- While the salmon is cooking, prepare the asparagus and potatoes. On separate baking sheets, drizzle potatoes and asparagus with olive oil, salt and pepper. Roast asparagus at 400 degrees for 5 - 6 minutes or until desired doneness...I like mine crispy. Roast potatoes at 400 degrees for 25 minutes or until browned.
- Assemble the platter - Using two large metal spatulas, remove salmon from skin and place on a large platter. Arrange the remainder of the ingredients decoratively around salmon and serve.
I’ve linked the Cameron Stovetop Smoker below…it’s reasonably priced, makes a great gift, is easy to use and makes the most delicious food from chicken to salmon to oysters to shrimp! Anything you want to smoke can go in the smoker! You can even put it on your grill! I hope you’ve enjoyed this post!