📝 About This Recipe
Elevate your morning with this stunning assembly of cold-smoked Atlantic salmon, vibrant seasonal vegetables, and zesty aromatics. This platter draws inspiration from the classic New York deli tradition while adding a modern, gourmet flair through whipped herb cream cheese and quick-pickled onions. It is a communal masterpiece that balances salty, creamy, and acidic notes, making it the perfect centerpiece for a sophisticated weekend brunch.
🥗 Ingredients
The Fish & Bread
- 12-16 ounces Smoked Salmon (high-quality cold-smoked, thinly sliced)
- 4-6 Assorted Bagels (Everything, Plain, and Sesame; sliced and toasted)
Whipped Herb Cream Cheese
- 8 ounces Cream Cheese (softened to room temperature)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Zest (from half a lemon)
Quick-Pickled Onions
- 1/2 large Red Onion (sliced into paper-thin half-moons)
- 1/4 cup Rice Vinegar (or white wine vinegar)
- 1 teaspoon Granulated Sugar
Accompaniments & Garnishes
- 1/2 English Cucumber (thinly sliced into rounds)
- 3 tablespoons Capers (drained and patted dry)
- 2 medium Heirloom Tomatoes (sliced and lightly salted)
- 3 Hard-boiled Eggs (8-minute 'jammy' eggs, halved)
- 1 Lemon (cut into wedges)
- 4 Fresh Radishes (thinly sliced for crunch)
- 1 teaspoon Everything Bagel Seasoning (for sprinkling)
👨🍳 Instructions
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1
Start by pickling the onions: In a small bowl, whisk together the rice vinegar and sugar until dissolved. Submerge the thinly sliced red onions in the mixture and set aside for at least 15 minutes to soften and turn bright pink.
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2
Prepare the herb cream cheese: In a medium mixing bowl, combine the softened cream cheese, chopped dill, chives, and lemon zest. Use a whisk or hand mixer to beat until light and fluffy. Transfer to a small serving ramekin.
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3
Slice your heirloom tomatoes and English cucumbers into uniform rounds. Lightly season the tomatoes with a pinch of sea salt to draw out their natural sweetness.
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4
Boil the eggs for exactly 8 minutes for a 'jammy' yolk. Immediately transfer to an ice bath, peel carefully, and slice in half lengthwise.
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5
Select a large wooden board or slate platter. Place the ramekin of herb cream cheese in the center or slightly off-center to act as an anchor.
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6
Artfully ribbon the smoked salmon slices. Instead of laying them flat, fold them loosely to create height and texture on the board.
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7
Arrange the sliced tomatoes and cucumbers in overlapping rows or fans around the salmon.
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8
Drain the pickled onions and nestle them into a small pile next to the salmon. Add the halved eggs nearby.
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9
Fill in any remaining gaps with the sliced radishes, lemon wedges, and a scattering of capers.
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10
Toast the bagels until golden brown and crispy. Slice them into halves or quarters and place them in a separate basket or along the edges of the board.
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11
Finish the board by garnishing the cream cheese with a sprig of fresh dill and sprinkling everything bagel seasoning over the eggs and salmon for an extra pop of flavor.
💡 Chef's Tips
Always use cold-smoked salmon (like Lox or Nova) for the best texture; hot-smoked salmon is too flaky for this style of platter. To get perfectly thin onion and cucumber slices, use a mandoline slicer set to the thinnest setting. If you are making this ahead of time, keep the salmon and cream cheese refrigerated until the very last moment to ensure food safety and freshness. For a dairy-free alternative, use a cashew-based cream cheese mixed with the same herbs and lemon zest. Don't skip the lemon wedges—the acidity is essential for cutting through the richness of the salmon and cream cheese.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a classic Mimosa with fresh-squeezed orange juice. Serve alongside a pot of high-quality Earl Grey tea or a dark roast coffee. Include a small dish of honey-mustard sauce for those who like a sweet-and-tangy kick. For a low-carb option, offer large leaves of Bibb lettuce or endive spears to use as wraps instead of bagels.