Smoked Salmon with Capers, Red Onions and Lemon Fast2eat

Smoked Salmon with Capers, Red Onions and Lemon Fast2eat
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Smoked Salmon Platter is a great dish for breakfast, brunch, a light lunch or dinner paired with a salad (more leafy greens), or as an easy appetizer for a get-together on small slices of toasted bread, such as from a baguette, and/or an assortment of crackers.

You can also serve along with this Zingy horseradish (or Wasabi) & Dill Cream Cheese Spread Fast2eat. The combination of these ingredients is just delightful.

This gourmet treat requires little effort, but it makes a big impression. What could be easier? Most grocery stores sell pre-sliced smoked salmon, which makes this recipe a snap.

If you’ve not had this smoked salmon starter recipe before, then you’ve been missing out. It’s absolutely delicious. It’s a really classic way to serve this lovely fish and gives your family or friends (whoever is lucky enough to be the recipient of your cooking) a super easy and elegant appetizer. I am sure that there will be nothing left at the end of the evening or brunch.

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Smoked Salmon with Capers, Red Onions and Lemon Fast2eat

Prep Time: 5 minutes
Total Time: 5 minutes
This artful smoked salmon platter sprinkles the onions and capers with lemons on the side to add optional flavour. It is the ultimate make-ahead appetizer.
Servings: 10 servings


  • 500 g Salmon - sliced - Norwegian smoked salmon, or smoked wild Alaskan salmon or sliced cured or lox or gravlax
  • 1 Red onion - thinly sliced
  • 1/4 cup Capers - rinsed and drained
  • 2 Lemon juice - thinly sliced or cut each one into 8 wedges
  • Dill - Fresh chopped, plus dill sprigs for garnish - optional to taste
  • Black pepper - Freshly ground optional to taste

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  • Scald the thinly sliced onion twice. Just throw boiled water on it, drain, rinse with cold water, drain and repeat the process. Or leave the sliced onion soaked in salt ice water for at least 30 minutes. This will give it a smoother flavour and reduces their bitterness and pungency.
  • Be sure to get high quality, sliced smoked salmon.
  • Artfully arrange the smoked salmon slices along on a large serving platter.
  • Spread the red onion slices over the smoked salmon slices.
  • Scatter the capers over the top of the platter.
  • If using, place a small bunch of dill at the top and sprinkle with the pepper.
  • Arrange the lemon slices around the platter.
  • Serve salmon platter with crackers and/or bread.



Secrets to Reduce the Sharpness and Pungency of Raw Onions
Raw onions are extremely healthy, but even the biggest onion lovers are familiar with the feeling of an over-assertive onion and the raw sharpness that it carries with it.
Adding ice and salt to the water gives the crispiness of the onions, which can breathe new life into older onions or turn fresh onions into the perfect crunchy condiment. Just leave the onions in the salt ice water for at least 15 minutes, and you'll have remarkably less intense onions.
A baking soda solution (1 tablespoon per cup of water) for at least 15 minutes is also good. Just be sure to rinse the onions thoroughly before using them to remove any soapy baking soda taste. 
Do NOT use vinegar or milk. The vinegar soak does rid the onions of much of their burn, but it is replaced by an equally strong sour taste, even after thorough rinsing. And Milk is also very effective at removing the sulphur compounds, but it leaves the onions tasting washed-out.
Scalding (my favourite): If you don't want to wait 15 minutes, this is the quickest route: put the chopped onions in a bowl, then throw boiled water on it, drain, rinse with cold water, drain and repeat the process.
This will give it a smoother flavour and reduces its pungency.
Optional Sides:
Serve salmon platter as an appetizer along with:
  • Zingy horseradish (or Wasabi) & Dill Cream Cheese Spread Fast2eat
  • thinly sliced English cucumber
  • thinly sliced radishes
  • sliced cherry tomatoes
  • hard-boiled eggs*, peeled and sliced
  • wild salmon roe (caviar) or egg fish
  • cooked and sliced baby purple, red and/or yellow potatoes
  • bagels – with poppy seed are also nice
  • plain cream cheese
  • mini potato rosti's
  • sliced avocados
*To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
The difference between lox and smoked salmon? Lox is traditionally made from the belly of the salmon, whereas smoked salmon is a more generic term for any part of the fish that has been smoked.
Smoked salmon is a preparation of salmon that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.
Although the term lox is sometimes applied to smoked salmon, they are different products. Lox is brined salmon. Lox can be used in place of smoked salmon in most recipes, including this one.

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Course : Appetizers & Starters, Breakfast & Brunch, Side Dish
Cuisine : Scandinavian
Keyword : "Appetizer", "Fish", "Gluten-free", "Main dish", "Seafood", 5 Minutes, Appetizer Platter, Breakfast, Brunch, Capers, dairy-free, Dill, Easy, easy-to-prepare, Gourmet, Grain-Free, Keto, Lemon, Low carb, no-cook, Nut-free, Party, pescatarian, Platter, Quick, quick tasty appetizer, Red Onions, salmon, Smoked Salmon, Snack, soy-free, starter


Calories: 83kcal | Carbohydrates: 3g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 144mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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