Smoked Salmon Board

  4.3 – 7 reviews  • Cream Cheese Recipes
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. 1/4 cup Fried Capers, recipe follows
  2. One 16-ounce jar cornichons, drained
  3. 1 jalapeño, thinly sliced
  4. 1/2 red onion, thinly sliced
  5. 8 ounces (about 1/2 box) matzo crackers, broken into squares or rectangles
  6. 1/2 cup Herb Cream Cheese, recipe follows
  7. 1/2 cup Garlic-Lemon Cream Cheese, recipe follows
  8. 4 ounces hot-smoked salmon
  9. 4 ounces sliced lox or cold-smoked salmon
  10. 1 English cucumber
  11. 1 lemon, cut into wedges
  12. 1/3 cup dill sprigs
  13. Olive oil, for frying
  14. One 3.5-ounce jar capers in brine, well drained and patted dry
  15. 4 ounces cream cheese, at room temperature
  16. 2 teaspoon chopped fresh dill
  17. 2 teaspoons chopped fresh parsley
  18. Pinch kosher salt
  19. 4 ounces cream cheese, at room temperature
  20. 1 teaspoon fresh lemon juice
  21. 1 clove garlic, grated
  22. Pinch kosher salt
  23. Freshly ground black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Pile the lemon wedges and dill sprigs in the center of the board. Serve!
  5. 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).
  6. 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.
  7. 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.
  8. 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

Christopher Rodriguez
We had this during half time of the NFL Championship game. It is absolutely fantastic. I highly recommend trying it.
Tracy Taylor
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!!!

 

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