Smoked Salmon and Avocado Platter

Name: Smoked Salmon and Avocado Platter
Total time: 20 min
Yield: 4 Servings
Ingredients: 200.0 gr Smoked Salmon; 2 piece Avocado; 0.5 cup Cream Cheese; 120.0 gr Cucumber; 0.5 piece Red Onion; 2.25 tbsp Caper; 2.75 tbsp Fresh Dill; 1 piece Lemon; 1 tbsp Extra Virgin Olive Oil; 0.5 tsp Ground Black Pepper

A chilled platter of smoked salmon, ripe avocado, cucumber, cream cheese, capers, red onion, dill, and lemon.

Active time: 20 min
Total time: 20 min
Servings: 4
Difficulty: easy

Cuisine: European
Meal type: Breakfast, Snack
Diets: Balanced, Halal, Keto, Low Carb, Mediterranean, Pescatarian

Ingredients

Smoked Salmon 200.0 gr cold-smoked and thinly sliced
Avocado 2 piece ripe 2.0 piece
Cream Cheese 0.5 cup softened 120.0 gr
Cucumber 120.0 gr thinly sliced
Red Onion 0.5 piece thinly sliced 60.0 gr
Caper 2.25 tbsp drained 18.0 gr
Fresh Dill 2.75 tbsp tender leaves roughly torn 8.0 gr
Lemon 1 piece cut into wedges 1.0 piece
Extra Virgin Olive Oil 1 tbsp 15.0 ml
Ground Black Pepper 0.5 tsp 1.0 gr

Cookware

Chef Knife
cutting board
serving platter
small spoon

Instructions

Step 1

Spread the softened cream cheese in several broad swipes over the serving platter.

Ingredients used: 120.0 gr Cream Cheese

Cookware: serving platter, small spoon

Tip: Leave open spaces between the swipes so the other ingredients remain distinct.
Step 2

Arrange the smoked salmon and cucumber around the cream cheese.

Ingredients used: 120.0 gr Cucumber, 200.0 gr Smoked Salmon

Cookware: serving platter

Tip: Loosely fold the salmon slices to give the platter height and make portions easy to lift.

Caution: Keep the smoked salmon chilled while assembling the platter.
Step 3

Halve, pit, peel, and slice the avocados, then add them to the platter.

Ingredients used: 2.0 piece Avocado

Cookware: Chef Knife, cutting board, serving platter, small spoon

Tip: Use ripe avocados that yield slightly to gentle pressure but are not mushy.

Caution: Cut the avocados on a stable cutting board and remove the pits with a spoon rather than striking them with the knife.
Step 4

Scatter the red onion, capers, and dill evenly over the arranged ingredients.

Ingredients used: 18.0 gr Caper, 8.0 gr Fresh Dill, 60.0 gr Red Onion

Cookware: serving platter
Step 5

Place the lemon wedges around the platter. Drizzle with the olive oil, season with black pepper, and serve immediately.

Ingredients used: 15.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 1.0 piece Lemon

Cookware: serving platter

Tip: Squeeze the lemon over individual portions so the avocado and salmon retain their texture on the platter.

Caution: Do not leave the finished platter at room temperature for more than 2 hours.

Nutrition (Estimated)

Basis: serving
Calories: 354.24 kcal
Protein: 13.57 g
Carbohydrates: 14.26 g
Fat: 28.94 g
Fiber: 7.18 g

Food safety

Caution: medium

Keep ingredients at 4°C or colder until assembly. Serve promptly, discard food left at room temperature for more than 2 hours, and refrigerate leftovers in a sealed container.

Risk factors

ready-to-eat cold-smoked fish can carry Listeria
cream cheese and smoked salmon require refrigeration
cut avocado is perishable

Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition (Estimated)

Food safety

Risk factors

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