Smoked Salmon Platter with Dill soured cream
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant smoked salmon platter with dill soured cream is a sophisticated yet effortless choice for entertaining. The richness of the cold-smoked fish is perfectly balanced by the punchy flavours of brined capers and sharp shallots, while the herb-infused soured cream adds a cool, velvety finish to every bite. It is a classic combination that celebrates high-quality seafood with minimal fuss, making it ideal for a festive breakfast or a light weekend lunch.
As a high-protein dish, this platter is as nutritious as it is delicious, offering plenty of healthy fats alongside its savoury appeal. For a truly professional look, serve the salmon on a large slate or ceramic board with plenty of lemon wedges for squeezing. Pair it with artisanal wholemeal crackers or buttered rye bread to create a versatile appetiser that your guests will love.
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Ingredients for Smoked Salmon Platter with Dill soured cream
450g sliced smoked salmon
1/4 cup soured cream
2 teaspoons chopped fresh dill
2 tablespoons chopped shallots
1 tablespoon capers, rinsed and drained
Crackers or bread
How to make Smoked Salmon Platter with Dill soured cream
Arrange salmon slices on large platter. Mix soured cream and dill in small bowl to blend. Season to taste with salt and pepper. Spoon soured cream mixture in centre of salmon. Sprinkle shallots and capers over salmon. Serve salmon platter with crackers or bread.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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