Smoked Salmon (Lox) Platter With Lemon-Herb Whipped Cream Cheese
Lemon-herb whipped cream cheese has bright and herby flavors topped with silky smoked salmon, briny capers, pickled red onion, and served with a crusty baguette. And now you have an appetizer that looks way more impressive than the amount of work it took to put it together.
Jump to Recipe
Why You’ll Love This Recipe
This smoked salmon platter is quick, easy, and perfect for entertaining. There’s no cooking involved, which means you can have a beautiful appetizer on the table in about 15 minutes. The pattern on this dish is eye catching and captivating, making it one more reason to add to your entertaining menu.
Ingredient Notes
Whipped cream cheese: I recommend using whipped cream cheese because it’s soft, fluffy, and easy to spread onto the platter. Let it come to room temperature before mixing it in with the herbs.
Fresh dill: Fresh dill makes a big difference here. It adds that classic flavor that pairs so well with smoked salmon.
Lemon zest: The zest adds plenty of lemon flavor without making the cream cheese watery or runny. Save the lemon wedges for serving so everyone can add as much fresh lemon juice as they like.
Smoked salmon or lox: Either works beautifully. Look for thinly sliced smoked salmon or lox so it’s easy to grab and layer onto the cream cheese.
Capers: These little salty, briny bites are a must for me. They balance the richness of the salmon and cream cheese.
Pickled red onions: Pickled onions add a pop of color and a bright, sharp bite. Regular diced red onion works too if you don’t have time to pickle the onion.
Toasted baguette or mini bagels: You need something crisp and sturdy enough to hold all those toppings. Toasted baguette slices are great, but mini bagels make this feel especially brunch-worthy.
Tips for Success
Bring the cream cheese to room temperature. This makes it much easier to stir in the herbs and lemon zest and gives you a smoother and silkier texture for creating the smears on the platter.
Don’t skip the lemon zest. It gives the cream cheese a fresh citrus flavor without adding extra liquid.
Use a large, flat platter. You want enough room to spread out the cream cheese and arrange all the toppings without everything getting crowded.
Variations To Try
There are so many ways to change up this platter depending on what you’re serving.
- Add thinly sliced cucumber for a cool, crunchy bite.
- Swap the green onions for finely chopped chives.
- Add everything bagel seasoning to the whipped cream cheese.
- Add thinly sliced radishes or cucumber on the outside of the plater for a little crunch.
- Try a flavored smoked salmon, like peppered or dill-seasoned.
- For a little heat, add a pinch of crushed red pepper flakes to the cream cheese.
What To Pair With..
For brunch, serve this smoked salmon platter alongside scrambled eggs, fresh fruit, crispy breakfast potatoes, or a simple green salad. Of course, coffee and mimosas belong on the table too.
If you’re serving this as an appetizer, keep the rest of the menu simple. A crisp white wine, prosecco, or a light cocktail pairs really nicely with the salty smoked salmon and bright lemony cream cheese.
And don’t forget the baguette slices or toasted mini bagels. They’re the perfect base for piling on all the toppings.
If you make this Smoked Salmon (Lox) Platter, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking!
Smoked Salmon (Lox) Platter With Lemon-Herb Whipped Cream Cheese
Ingredients
For the Lemon-Herb Whipped Cream Cheese
- 8 oz whipped cream cheese, room temperature
- 2 tablespoons finely chopped green onions (or chives)
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
For the Smoked Salmon Platter
- 10-12 oz thinly sliced smoked salmon or lox
- ¼ cup capers, drained
- ¼ cup pickled sliced red onion (or regular diced red onion)
- 2 tablespoons fresh dill, chopped or torn
- ½ lemon, cut into half wedges
- Freshly ground black pepper, for garnish
For Serving
- toasted baguette slices or toasted mini bagels sliced in half
Instructions
- Stir the green onions, dill, lemon zest, salt, and pepper into the whipped cream cheese until well combined.
- Scoop about 1 to 1½ teaspoons of the lemon herb whipped cream cheese onto the back of the spoon. Starting on the outside of a large plate/platter, press the spoon firmly onto the plate, then gently drag it toward the center or the plate to create a small smear. Repeat all the way around the outside of the plate. Next, work on the second layer, working your way layer after layer towards the middle of the plate. You want about 3-4 layers total.
- Arrange the capers into the center.
- Place a small piece of smoked salmon into each divot of cream cheese.
- Scatter the pickled onions and dill over the cream cheese portion.
- Tuck lemon wedges around the platter and finish with a few grinds of black pepper.
- Serve immediately with toasted baguette or sliced toasted mini bagels alongside.
