A smoked salmon board is a perfect Passover dish anyone will love. Instead of plating each item in its entirety, plate all the ingredients within individual bowls to keep your food fresh for your guests to enjoy throughout the day. I chose matzo crackers to honor those joining for Passover!
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup Fried Capers, recipe follows
- One 16-ounce jar cornichons, drained
- 1 jalapeño, thinly sliced
- 1/2 red onion, thinly sliced
- 8 ounces (about 1/2 box) matzo crackers, broken into squares or rectangles
- 1/2 cup Herb Cream Cheese, recipe follows
- 1/2 cup Garlic-Lemon Cream Cheese, recipe follows
- 4 ounces hot-smoked salmon
- 4 ounces sliced lox or cold-smoked salmon
- 1 English cucumber
- 1 lemon, cut into wedges
- 1/3 cup dill sprigs
- Olive oil, for frying
- One 3.5-ounce jar capers in brine, well drained and patted dry
- 4 ounces cream cheese, at room temperature
- 2 teaspoon chopped fresh dill
- 2 teaspoons chopped fresh parsley
- Pinch kosher salt
- 4 ounces cream cheese, at room temperature
- 1 teaspoon fresh lemon juice
- 1 clove garlic, grated
- Pinch kosher salt
- Freshly ground black pepper
Instructions
- Put the fried capers, cornichons, jalapeño, onion and matzo crackers into separate bowls and arrange on the board. Put the herb cream cheese and garlic-lemon cream cheese on separate small plates and add to the board.
- Flake the hot-smoked salmon into large pieces and add to a plate. Arrange the lox on a separate plate. Add both to the board, allowing space in the middle of the board for the lemon and dill.
- Lay the cucumber flat on a cutting board. Run a vegetable peeler lengthwise down the length of the cucumber to create a long, thin ribbon. Repeat to get a total of 10 ribbons. Roll the ribbons into loose tubes and use to garnish the board.
- Pile the lemon wedges and dill sprigs in the center of the board. Serve!
- Pour the oil to a 1/8-inch depth in a medium skillet. Heat over medium-high heat until the oil is shimmering (or about 350 degrees F on a deep-fry thermometer).
- Gently add the capers to the oil. Be careful as the oil may splatter. Fry the capers, stirring occasionally, until very crispy and lightly browned, 4 to 5 minutes. You’ll know they’re ready when the bubbling of the oil dissipates and subsides a bit. Use a fine-mesh skimmer to transfer the capers to a paper towel-lined plate to drain. These can be made up to 4 hours ahead; keep at room temperature.
- In a small bowl, add the cream cheese, dill, parsley and salt and stir to combine. Transfer to a small bowl or ramekin for serving. This can be made up to 4 hours ahead and refrigerated, covered.
- In a small bowl, add the cream cheese, lemon juice, garlic, salt and pepper to taste and mix until smooth. Transfer to a small bowl or ramekin for serving. This can be made up to 4 hours ahead and refrigerated, covered.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1142 |
| Total Fat | 92 g |
| Saturated Fat | 22 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 94 mg |
| Sodium | 907 mg |
Reviews
We had this during half time of the NFL Championship game. It is absolutely fantastic. I highly recommend trying it.
Really appreciate Geoffrey’s emphasis on food safety & sanitation for this board. The co-mingling of elements on many of the current stylings is off-putting as well as not healthy. Kudos, GZ!!!