BHA & BHT Free Coconut Smoked Salmon Platter with Herb Cucumber Rounds
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Learn more →Ingredients
6 servings
For the coconut-dill spread
- ½ cup full-fat coconut cream
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
For the quick-pickled onion
- 1 small red onion, very thinly sliced
- ⅓ cup apple cider vinegar
- ⅓ cup water
- 1 tsp honey
- ½ tsp fine sea salt
For the platter
- 2 large english cucumbers, sliced into ¼-inch rounds
- 8 oz wild-caught smoked salmon, thinly sliced
- 3 tbsp capers, drained and rinsed
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh dill sprigs, for garnish (optional)
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the quick-pickled onion: combine the apple cider vinegar, water, honey, and 1/2 tsp salt in a small saucepan over medium heat, stirring until the honey and salt dissolve, about 1–2 minutes. Pour the warm brine over the sliced red onion in a small bowl, pressing the onion down so it is submerged. Let sit at room temperature for at least 30 minutes, until the onion turns bright pink and softens slightly.
- 2
Make the coconut-dill spread: whisk together the chilled coconut cream, chopped dill, lemon juice, lemon zest, and 1/4 tsp salt in a small mixing bowl until smooth and uniform. Refrigerate until ready to assemble.
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