Smoked Salmon Platter

1. 1
   prep

   Bring cream cheese to room temperature and prep the vegetables.

   1.Take the cream cheese out of the fridge 30 minutes before assembling so it softens.

   2.Thinly slice the red onion into rings, the cucumber into rounds, and the tomato into slices.

   3.Cut the lemons into wedges and roughly chop the fresh dill.

   TIPCold cream cheese tears delicate bagels — room-temperature schmear spreads like a dream.
2. 2
   prep

   Slice the bagels and set up the station.

   1.Slice each bagel in half horizontally with a serrated knife.

   2.If you like them warm, toast the bagel halves lightly — but a fresh, chewy bagel is perfect untoasted too.

   3.Drain the capers and transfer them to a small serving bowl.
3. 3
   assemble

   Arrange the smoked salmon on the platter.

   1.Remove the smoked salmon from its packaging and gently separate the slices.

   2.Drape the slices in loose, flowing ribbons across one side of a large wooden board or platter — avoid flat, stacked layers.

   3.Sprinkle the salmon lightly with a pinch of flaky sea salt and a crack of black pepper.

   TIPLet the salmon come to cool room temperature for 10 minutes before serving — the natural oils bloom and the texture turns velvety.
4. 4
   assemble

   Arrange the accompaniments around the salmon.

   1.Place the bowl of softened cream cheese in the center of the board with a small spreader.

   2.Fan out the cucumber, tomato, and red onion slices in neat piles around the salmon.

   3.Scatter the bowl of capers, lemon wedges, and fresh dill across the empty spaces on the board.

   4.Add the sliced bagels to the edge of the platter or serve them in a basket alongside.
5. 5
   serve

   Serve the platter immediately and let everyone build their own bites.

   Encourage guests to spread a generous layer of cream cheese on a bagel half, drape a few slices of smoked salmon over it, then pile on onions, capers, cucumber, tomato, a squeeze of lemon, and a shower of fresh dill.

Cuisines we love