Best 7 Smoked Fish Platter Recipes

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Indulge in a culinary journey with our exquisite smoked fish platter, a symphony of flavors that will tantalize your taste buds. Embark on a delightful voyage through diverse smoked fish delicacies, each with its unique character and captivating taste. From the delicate smokiness of trout to the rich, robust flavor of salmon, this platter offers an unforgettable experience. Dive into the depths of flavor with our assortment of dips and sauces, ranging from creamy horseradish to zesty lemon-herb. Elevate your platter with a selection of accompaniments, including crisp crackers, crusty bread, and fresh vegetables. Whether you're hosting a sophisticated gathering or enjoying a cozy night in, our smoked fish platter is the perfect centerpiece, promising an unforgettable culinary adventure.

Let's cook with our recipes!

SMOKED FISH PLATTER



Smoked Fish Platter image

Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked fish allows you a little more time to spend on the presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 16

1 whole smoked whitefish (1 1/2 pounds), with head and tail
2 stalks celery, finely chopped
1/2 small white onion
1/4 cup mayonnaise
Romaine lettuce leaves, for garnish
1/2 pound smoked sable, thinly sliced
1/2 pound smoked Gaspe nova, thinly sliced
1/2 pound hot smoked salmon, thinly sliced
1/2 pound smoked wild Baltic salmon, thinly sliced
Salmon roe, for garnish
Caperberries, for garnish
Variety of olives, such as black, green and Kalamata, for garnish
Lemon slices, for garnish
Fresh dill and parsley sprigs, for garnish
Variety of breads, such as bagels, black bread and rye bread
Variety of cream cheeses, such as Caviar Cream Cheese, plain cream cheese, chive cream cheese

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



Simple seafood platter image

Raid your local fishmongers for a selection to suit your budget and you have an instant impressive starter

Provided by Barney Desmazery

Categories     Starter

Time 10m

Number Of Ingredients 7

about 800g mixed seafood prawns , smoked salmon and gravadlax
lemon wedges, to serve
brown bread , to serve
juice 1 lemon
1 tbsp Dijon mustard
150ml good-quality mayonnaise
small bunch dill , finely chopped

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.

Nutrition Facts : Calories 448 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 2.89 milligram of sodium

BREAKFAST SMOKED SALMON PLATTER



Breakfast Smoked Salmon Platter image

Provided by Ina Garten

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

18-20 slices Norwegian smoked salmon
2 lemons, thinly sliced
1 red onion, thinly sliced
1/4 cup capers, drained
Fresh dill
Freshly ground black pepper

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



Smoked Salmon Platter image

Use this recipe as a guide to make an amazing salmon platter like a pro! If you're serving more than 6 people, you can double or triple the amounts used here. And don't be shy to make this platter your own by using what vegetables you have on hand or adding more of your favorite marinated items...

Provided by Suzy Karadsheh

Categories     Appetizer

Time 15m

Number Of Ingredients 14

4 eggs, (soft boiled )
Kosher salt
Red pepper flakes or Aleppo pepper
12 oz smoked salmon
4 oz Cream cheese or Labneh ((I used homemade labneh) )
3 oz Feta cheese, sliced into slabs
1 English cucumber, (thinly sliced into rounds)
1 bell pepper (any color), (thinly sliced into rounds)
1 vine-ripe tomato, (thinly sliced into rounds)
5 radishes, (thinly sliced into rounds)
1/4 cup assorted olives
1/3 cup marinated artichoke hearts
1 small red onion, (thinly sliced into rounds)
1 lemon, (cut into wedges)

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!

Nutrition Facts : Calories 197.9 kcal, Carbohydrate 9.6 g, Protein 20.3 g, SaturatedFat 2.8 g, Cholesterol 130.7 mg, Fiber 2.1 g, ServingSize 1 serving

SMOKED FISH & POTATO LATKES SHARING PLATTER



Smoked fish & potato latkes sharing platter image

Pan-fry potato patties until golden, then serve with smoked salmon, mackerel and a creamy sauce as part of a sharing seafood platter

Provided by Jenny White

Categories     Buffet, Starter

Time 45m

Number Of Ingredients 13

1kg baking potatoes
1 onion , grated and excess moisture squeezed out
1 garlic clove , finely grated
25g plain flour
1 egg , beaten
50g butter
3 tbsp olive oil
140g crème fraîche
2 tbsp chopped herbs (we used parsley, dill and basil)
2 tbsp horseradish sauce
140g smoked salmon
140g smoked mackerel
2 lemons , cut into wedges, to serve

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.

Nutrition Facts : Calories 319 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.5 milligram of sodium

FESTIVE SEAFOOD SHARING PLATTER



Festive seafood sharing platter image

Spend less time cooking on Christmas Day with this simple yet luxurious starter. It requires almost no hands-on time and uses shop-bought elements for ease

Provided by Esther Clark

Categories     Starter

Time 15m

Number Of Ingredients 16

100g gravadlax, or use 200g smoked salmon
100g smoked salmon
150g cooked prawns, shells on
crackers, sliced sourdough, sliced rye bread or shop-bought blinis, lemon wedges and caperberries, to serve
120g hot smoked trout
100g full-fat soft cheese
2 tsp capers, drained
1⁄2 tsp Dijon mustard
1 lemon, juiced
100ml soured cream
1 tbsp mayonnaise
1⁄2 small red onion, finely chopped
1 tbsp chopped dill, plus extra to serve
1⁄2 lemon, juiced
1 tsp hot sauce
250g cooked prawns, shelled

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.

Nutrition Facts : Calories 147 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium

CELEBRATION FISH PLATTER WITH SPICED CUCUMBER SALAD



Celebration fish platter with spiced cucumber salad image

This indulgent sharing platter makes an impressive dinner party starter with trout pâté, crisp coated mackerel fillets and smoked salmon

Provided by James Martin

Categories     Starter

Time 55m

Number Of Ingredients 16

250g hot-smoked trout
200ml crème fraîche
juice 1 lemon
1 red chilli , deseeded and finely chopped
50g pickled ginger (I used Clearspring Sushi Ginger)
zest and juice 2 limes
5 tbsp olive oil
1 cucumber , diced
100g medium oatmeal
4-6 fresh mackerel fillets
1 egg , beaten
olive oil , for greasing
200g smoked salmon slices
selection of breads and crispbreads
unsalted butter
2 lemons , cut into wedges

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.

Nutrition Facts : Calories 552 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 2.5 milligram of sodium

Tips:

  • Choose the right fish. For smoking, it's best to choose oily fish like salmon, trout, mackerel, or herring. These fish have a high fat content that helps them stay moist and flavorful during the smoking process.
  • Prepare the fish properly. Before smoking, the fish should be cleaned, gutted, and filleted. It's important to remove all the bones and scales, and to rinse the fish thoroughly with cold water.
  • Use a good smoker. There are many different types of smokers available, so it's important to choose one that is right for you. If you're new to smoking, it's a good idea to start with a simple electric smoker.
  • Smoke the fish at the right temperature. The ideal smoking temperature for fish is between 200°F and 225°F (93°C and 107°C). This temperature will allow the fish to cook slowly and evenly without drying out.
  • Use a variety of woods for smoking. Different woods will impart different flavors to the fish. Some popular woods for smoking fish include alder, hickory, maple, and oak.
  • Smoking times will vary depending on the type of fish and the desired doneness. As a general rule, fish should be smoked for about 1 hour per pound. However, it's important to check the fish regularly to make sure that it doesn't overcook.

Conclusion:

Smoking fish is a great way to preserve and flavor it. With a little practice, you can create delicious smoked fish that can be enjoyed as an appetizer, main course, or snack. So fire up your smoker and get started!

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