Citric Acid Free Smoked Salmon Platter with Herb Cucumber Rounds
Elegant, fresh, and endlessly impressive, this smoked salmon platter is the kind of spread that looks like it took hours but comes together in minutes. Crisp cucumber rounds form the base, layered with silky salmon, creamy avocado, and a bright herb drizzle that ties everything together beautifully. For anyone avoiding citric acid — which hides in a surprising number of packaged sauces, dressings, and cured fish products — building a platter from whole, recognizable ingredients is the smartest move. The herb drizzle here uses fresh lemon juice rather than any processed acidulant, so you stay in control of exactly what goes on the table. Capers, fresh dill, chives, and optional horseradish add layers of briny, herby punch without reaching for anything from a bottle. It's a no-cook, no-stress centerpiece that works beautifully for brunch, entertaining, or an elevated weeknight dinner when you want something that feels special without the fuss.
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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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