Smoked Salmon Board
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1142
- Total Fat
- 92
- Saturated Fat
- 22
- Carbohydrates
- 61
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 23
- Cholesterol
- 94
- Sodium
- 907
- Total: 40 min
- Active: 40 min
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
Fried Capers:
Olive oil, for frying
One 3.5-ounce jar capers in brine, well drained and patted dry
Herb Cream Cheese:
4 ounces cream cheese, at room temperature
2 teaspoon chopped fresh dill
2 teaspoons chopped fresh parsley
Pinch kosher salt
Garlic-Lemon Cream Cheese:
4 ounces cream cheese, at room temperature
1 teaspoon fresh lemon juice
1 clove garlic, grated
Pinch kosher salt
Freshly ground black pepper
Directions
- 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!
Fried Capers:
- 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.
Herb Cream Cheese:
- 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.
Garlic-Lemon Cream Cheese:
- 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.