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.
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.