This smoked salmon platter requires little effort, but the spread makes a big impression.
Ingredients
8 ounces baby purple, red and/or yellow potatoes
8 ounces sliced cured or smoked wild alaskan salmon, lox or gravlax (see tips)
½ medium red onion, halved and thinly sliced
1 cup thinly sliced english cucumber
1 cup thinly sliced radishes
½ cup sliced cherry tomatoes
2 large hard-boiled eggs, peeled and sliced
8 teaspoons wild salmon roe (caviar)
8 teaspoons capers, rinsed
1 lemon, cut into 8 wedges
1 tablespoon chopped fresh dill, plus dill sprigs for garnish
freshly ground pepper, to taste
Directions
Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add 8 ounces potatoes, cover and steam until just tender, 4 to 5 minutes. Spread on a plate or clean cutting board in a single layer until cool.
Arrange 8 ounces salmon, potatoes, 1/2 medium onion, 1 cup cucumber, 1 cup radishes, 1/2 cup tomatoes, 2 eggs, 8 teaspoons roe, 8 teaspoons capers and 8 lemon wedges on a platter (or platters). Sprinkle with 1 tablespoon chopped dill and pepper. Garnish with fresh dill sprigs, if desired.
