Macadamia Free Smoked Salmon Platter with Herb Cucumber Rounds
Elegant, fresh, and built for sharing, 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 folds, creamy avocado fans, briny capers, and paper-thin red onion — every bite hitting a different note. A bright herb drizzle of olive oil, lemon juice, fresh dill, chives, and a hint of ground ginger ties everything together without overpowering the delicate fish. Lemon wedges tucked around the edges and an optional hit of freshly grated horseradish round out the flavor with just the right amount of heat and acidity. For anyone navigating tree nut concerns, this platter is naturally free of that worry — every ingredient is straightforward and easy to verify at the store. It works beautifully as a centerpiece for brunch, a light lunch, or a no-fuss appetizer when guests are coming over. Serve it immediately so the avocado stays vibrant and the cucumber holds its satisfying crunch.
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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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