My first time tasting smoked salmon with cream cheese on pumpernickel bread was at a St. Patrick’s Day celebration. Before that, you couldn’t get me near salmon that had been cured then cold smoked. The slippery, soft texture did not appeal to me.
I don’t know why I decided to try it that year, but I did, and I loved it! The open-faced smoked salmon sandwich had the perfect balance of salmon to bread to spread. Just remember, kids, never give up on your taste buds because they are always changing!
To me, the bread should be slightly toasted, so that it’s a little dry but still chewy, giving it contrast to the soft texture of the salmon. The cream cheese should be soft, and smooth, almost like it’s been whipped, and, personally, I like it flavoured with lemon and pepper. A sprinkling of finely diced red onion adds crunch and the strong onion flavour, along with the lemon, cut through the richness of the smoked salmon and cream cheese.
This smoked salmon platter is effortless to put out when friends are over for brunch, lunch, or just a couple St. Patrick’s Day drinks. The best part, everyone can help themselves to this smoked salmon platter appetizer.
Smoked Salmon Platter Tips:
- You can substitute cold smoked salmon with hot smoked salmon (the flakey kind).
- Yogurt is added to the cream cheese to thin out its flavour and consistency. Sour cream can be used instead.
- To serve more people, cut the bread into quarters, giving you 20 pieces, rather than 10. Or, you can put out crackers as well.
- If you’re adding capers and they are packed in salt, rather than brine, make sure you rinse them well before chopping. If you don’t, they’ll be crazy salty!
- Smoked Salmon usually comes frozen. To thaw, place it in the fridge over-night or on the counter for 15 minutes.
- Don’t forget to put out a little knife with the spread.