Best 7 Smoked Fish Platter Recipes

SMOKED FISH PLATTER

Steps:

• Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
• Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
• Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.

SIMPLE SEAFOOD PLATTER

Steps:

• Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill.
• Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.

BREAKFAST SMOKED SALMON PLATTER

Steps:

• Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices.
• Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper.

SMOKED SALMON PLATTER

Steps:

• Boil the eggs. Bring a saucepan of water to a boil over medium-high heat (make sure the saucepan can hold all the eggs in one single layer). Using a spoon, very gently lower the eggs in the boiling water large. Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil. When the eggs are ready, transfer them to a large bowl of iced water and let them sit for about 2 minutes. Peel the eggs and cut them in halves and season with kosher salt and a pinch of red pepper flakes or Aleppo pepper (which is milder and has a slightly sweeter finish).
• To assemble the salmon platter, place a small bowl of cream cheese or labneh in one third of the the platter. Place the feta cheese in another corner of the platter. Arrange the salmon, cucumbers, bell peppers, tomatoes, radish, onions, olives, artichoke hearts and lemon wedges around the cheese. Sprinkle a little more red pepper flakes or Aleppo pepper.
• Serve with your favorite crackers, crostini, bagels, pita wedges or even pita chips!

SMOKED FISH & POTATO LATKES SHARING PLATTER

Steps:

• Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.
• Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.
• Mix the crème fraîche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby crème fraîche and some lemon wedges.

FESTIVE SEAFOOD SHARING PLATTER

Steps:

• For the pâté, blitz the trout, soft cheese, capers and mustard in a food processor, then season with salt, pepper and the lemon juice. Will keep covered in the fridge for up to two days. For the prawns, mix the soured cream, mayo, red onion, dill, lemon juice and hot sauce in a bowl, then toss in the prawns to coat. Will keep covered in the fridge for a day.
• Spoon the pâté into a small bowl and the prawns into another. Place these on a large platter with the gravadlax, smoked salmon, whole prawns, crackers, bread, blinis, lemon wedges and caperberries. Sprinkle over dill fronds, then serve.

CELEBRATION FISH PLATTER WITH SPICED CUCUMBER SALAD

Steps:

• Start making the pâté by putting the smoked trout, crème fraîche and lemon juice into a food processor. Pulse briefly to bring everything together without the mixture becoming a purée. Season to taste, and put in a bowl or ramekins, cover and chill until ready to serve.
• For the spiced cucumber salad, put the chilli in a large bowl, and add the ginger and lime zest and juice, and slowly whisk in the olive oil. Once thoroughly combined, add the cucumber, mix well to coat in the dressing, then set aside in the fridge.
• Heat oven to 190C/170C fan/gas 5. Put the oatmeal on a plate. Lightly brush the mackerel fillets all over with beaten egg, and dip them in the oatmeal, turning to coat them on both sides. Lay the mackerel fillets on a baking sheet that has been lightly greased with olive oil and bake for 15-20 mins or until golden.
• To serve, arrange slices of smoked salmon and the warm cooked mackerel on large platters with the ramekins of trout pâté and the cucumber salad, breads, crispbreads, butter and lemon wedges.