Artificial Food Coloring Free Smoked Salmon Platter with Herb Cucumber Rounds
Platters like this one prove that impressive entertaining food doesn't need a single drop of artificial dye to look absolutely stunning. The deep coral of the smoked salmon, the bright green of fresh dill and chives, and the creamy pale yellow of ripe avocado do all the visual work on their own — no synthetic shortcuts required. Every ingredient here is whole and recognizable, from the crisp English cucumber rounds to the briny capers and fresh-grated horseradish, so you know exactly what's going on the table. The herb drizzle — a quick whisk of olive oil, lemon juice, and fresh herbs with a hint of ground ginger — ties everything together with a brightness that bottled dressings just can't match. Assembly is mostly just arranging and scattering, which means it comes together fast and looks like you spent way more effort than you did. Serve it immediately and watch it disappear.
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Learn more →Ingredients
4 servings
For the platter
- 12 oz smoked salmon, thinly sliced
- 2 medium english cucumbers, sliced into ¼-inch rounds
- 2 ripe avocados, halved, pitted, and thinly sliced
- 1 small red onion, very thinly sliced
- 2 tbsp capers, drained and rinsed
- ¼ cup fresh dill, roughly torn
- 2 tbsp fresh chives, finely chopped
- 1 lemon, cut into wedges
- 1 tbsp fresh horseradish, finely grated (optional)
For the herb drizzle
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, finely chopped dill, finely chopped chives, sea salt, and ground ginger until combined. Set aside.
- 2
Arrange the cucumber rounds in a single, slightly overlapping layer across the base of a large serving platter, leaving space around the edges for the other components.
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