Smoked seafood platter

By Jason Skrobar
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Summer is the ideal time to enjoy smoked fish. Instead of smoked salmon being the star, showcase smoked mackerel, smoked trout, smoked white fish and some smoked oysters. Fill it out with briny olives, sliced rye bread, crunchy baguette, a tangy dill yogurt sauce, and some pickled red onions. And just so your smoked salmon lovers won’t feel left out, add a luscious smoked salmon dip.

SERVES
4
 TO
8
TOTAL TIME

Ingredients

Tangy dill yogurt sauce

  • 2 cups greek yogurt
  • 1/2 english cucumber, grated
  • 1/2 cup dill, finely chopped
  • 1 lemon, juiced and zested
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Smoked salmon dip

  • 455 grams smoked salmon, sliced
  • 1 cup greek or full fat yogurt
  • 1/2 cup creme fraiche
  • 1 tablespoon horseradish cream
  • 1/2 lemon, juiced
  • 1 bunch of chives, chopped
  • Salt and pepper to taste

Directions

For the yogurt sauce:

  1. Add all ingredients to a bowl and mix to combine. Season with salt and pepper.

For the salmon dip:

  1. Roughly chop smoke salmon and add to a food processor and pulse until the salmon has broken down (about five to six pulses). Add all ingredients to a bowl and mix well. Season with salt and pepper.

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