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A top down shot of a smoked salmon platter with cream cheese spread and crostini.
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5 from 1 vote

Smoked Salmon Platter

This Smoked Salmon Platter is loaded with cold and hot smoked salmon, colorful vegetables, and a delicious cream cheese spread with crostini. Use any of the optional ingredients to build your perfect brunch or appetizer plate in minutes.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Appetizer, Brunch
Servings: 6
Calories: 424kcal


For the Smoked Salmon Platter

  • 6 to 8 ounces cold smoked salmon
  • 6 to 8 ounces hot smoked salmon
  • 1 red onion thinly sliced
  • 1 cucumber sliced
  • 1 cup sliced radishes
  • 4 ounces capers drained
  • 2 lemons cut into wedges
  • fresh dill as needed for garnish
  • 4 slices bread cut into wedges (rye, marble rye, pumpernickel)

For the Crostini

  • ¼ cup extra virgin olive oil
  • 1 artisan baguette sliced

For the Cream Cheese Spread

  • 8 ounces cream cheese softened
  • ¼ cup nonfat plain Greek yogurt
  • ½ lemon juiced
  • 2 tablespoons everything bagel seasoning or as needed
  • 2 teaspoons chopped fresh dill or as needed

Optional Ingredients

  • avocado sliced and sprinkled with salt and pepper
  • hard boiled eggs halved and sprinkled with salt and pepper
  • pickles
  • sliced tomato or cherry tomatoes
  • mini bagels
  • assorted crackers


The Smoked Salmon Platter

  • Arrange the smoked salmon, crostini, breads, and ramekins of cream cheese spread on a large platter. Fill in the spaces with as many of the ingredients and optional ingredients as you'd like.
  • Garnish the platter with sprigs of fresh dill and sprinkle some of the capers over the smoked salmon.

Cream Cheese Spread

  • Combine the cream cheese, yogurt and lemon juice. Divide the mixture between two small ramekins or bowls. If making the day before, cover the bowls with plastic wrap and refrigerate overnight. Just before serving, top with everything bagel seasoning and fresh dill.


  • Preheat oven to 375 degrees F. Slice the baguette on the diagonal in ¼-inch thick slices. Brush both sides of each piece lightly with olive oil and place them on the baking sheet.
  • Bake for 5 minutes. Remove the baking sheet from the oven and flip the crostini over. Return the baking sheet to the oven for an additional 3 to 5 minutes, or until crisped to your liking.


Prep Ahead Tips
  • Cream Cheese Spread - Mix together the Cream Cheese Spread, cover the bowls with plastic wrap, and refrigerate overnight. Top with the seasoning and dill just before serving.
  • Vegetables - Slice all the vegetables and store them in zippered plastic storage bags in the refrigerator until ready to serve.
  • Breads - Slice the assorted breads and baguette for the crostini and store in zippered plastic storage bags. I recommend waiting until just before you serve to make the crostini.


Calories: 424kcal | Carbohydrates: 42g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 1766mg | Potassium: 501mg | Fiber: 5g | Sugar: 8g | Vitamin A: 336IU | Vitamin C: 31mg | Calcium: 166mg | Iron: 3mg