Smoked Salmon Platter

I love a good Smoked salmon platter. Smoked salmon has always been something I’ve loved since I can remember. However, I didn’t understand the difference between smoked salmon and cured salmon until I was probably in my mid 20’s.

However, there’s definitely a difference. I love them ALL.

Lets look at what I put on my smoked salmon plater…

There’s lox, that’s cured in a shit ton of salt, and then there’s gravlax that’s cured with salt, dill and gin, sometimes brandy. I don’t think I’ve ever had gravlax, but this drunk ass fish is definitely on my to-taste list.

Smoked salmon isn’t just for your breakfast bagel, y’all.

I usually use smoked salmon to make smoked salmon dip, or put it on a sandwich.

I also love to make these cute little appetizers, Salmon Cream Cheese Bites that happen to be one of the highest ranks recipes on the blog since the day it was published.

Let’s make a Smoked Salmon Platter

Here are the cast of characters on my Salmon Platter –

Smoked salmon, pastrami, hard boiled eggs, sliced cucumbers, celery sticks, diced tomatoes, cream cheese topped with capers and olive oil, blue cheese, sharp white cheddar, green and black olives, pickles, fresh green onions, and sliced cuban bread and pita chips.

The white cheddar is Cabot’s Extra Sharp White Cheddar Cheese, and it’s outstanding.

I’m very, very picky about my cheese.

A few weeks ago I had a few friends over, and of course I have to make food when any body walks through the door.

Instead of making the cute little Salmon Cream Cheese Bites, I made an entire Smoked Salmon Platter.

It was SO good, and so much fun.

After I made the Bam-Bam Board, I’ve been itching to make another fun, charcuterie board (I mean, its kinda one).

Sometimes I go a little canapé crazy. And where did that funky ass word come from any way? Who the hell saw a small bite to eat and said ‘I think we should should name this a canapé. I do have to say it’s unique…

The capers remind me of the story I told in the smoked salmon cream cheese bites post. The reason that I put caper juice with the cream cheese is because the damn capers run away, and I just can’t stand that.

Just like with my bagels!

Those little bastards roll off, fall off, and I can’t enjoy my bagel because I keep catching the damn things and putting them back on my bagel.

I’ve learned, of course, to shove them between the cream cheese and lox now.

Those little assholes.

Pro tip: Don’t buy cheap shit.

When you’re choosing smoked salmon, make sure it’s good quality. Feel free to add or take away, whatever you want that would go good with smoked salmon.

I LOVE making things like this because you can customize it however you want. Different breads, crackers, olives, all the cheeses, add different veggies, flavored oils, etc.

Make it like I did, with a big serving platter, OR make individual plates – you can make it your own.

There is no shame in my canapé game, y’all.