Smoked Fish Platter Recipes

SMOKED FISH PLATTER

Steps:

• Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
• Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
• Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.

SMOKED SALMON PLATTER

Steps:

• Boil the eggs. Bring a saucepan of water to a boil over medium-high heat (make sure the saucepan can hold all the eggs in one single layer). Using a spoon, very gently lower the eggs in the boiling water large. Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil. When the eggs are ready, transfer them to a large bowl of iced water and let them sit for about 2 minutes. Peel the eggs and cut them in halves and season with kosher salt and a pinch of red pepper flakes or Aleppo pepper (which is milder and has a slightly sweeter finish).
• To assemble the salmon platter, place a small bowl of cream cheese or labneh in one third of the the platter. Place the feta cheese in another corner of the platter. Arrange the salmon, cucumbers, bell peppers, tomatoes, radish, onions, olives, artichoke hearts and lemon wedges around the cheese. Sprinkle a little more red pepper flakes or Aleppo pepper.
• Serve with your favorite crackers, crostini, bagels, pita wedges or even pita chips!

SIMPLE SEAFOOD PLATTER

Steps:

• Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill.
• Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.

SMOKED FISH & POTATO LATKES SHARING PLATTER

Steps:

• Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.
• Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.
• Mix the crème fraîche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby crème fraîche and some lemon wedges.