This salmon breakfast platter makes for an innovative breakfast or brunch served with mixed toasts, bread or bagels. Alternatively, serve as a salmon platter for lunch or supper with wraps and pitta breads.
Upgrade the eggs to devilled eggs with caviar and try a zesty green grape smoothie to accompany this sharing platter.
Disclosure: this post has been sponsored by MOWI Salmon. All thoughts and opinions are my own.
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I was inspired to put together this salmon breakfast platter having recently come across MOWI Scottish salmon fillets and MOWI smoked Scottish salmon slices.
Smoked salmon is often included in scrambled eggs at breakfast time and I’ve sometimes seen salmon fillets appear on hotel breakfast buffets. But today I wanted to demonstrate how easily both types of salmon can be incorporated into a breakfast or brunch by creating a fun sharing platter.
If you’re entertaining, you might like to round off this salmon breakfast on a sweet note with my orange and chocolate granola parfait pots.
What makes this Salmon Platter Worth Making
- This salmon breakfast is a breeze to prepare as it involves minimal cooking
- It manages to contain a good mix of flavours and textures:
- mild & creamy avocado
- soft, full-flavoured cream cheese
- briney capers
- sweet pickled cucumber
- peppery rocket and radish
- tangy tomatoes
- a range of crunchy toasts
- silky smoked salmon with a robust flavour
- soft flaky salmon fillets
- This salmon platter can also be made in advance and of course, it’s easy to make more or less depending on how many people are being catered for
- Although called a salmon breakfast platter, in reality, it could be served as breakfast, brunch, lunch or even an informal supper with friends
Ingredients notes
Since salmon is the star of the show on this breakfast platter it’s important to use quality produce. I used MOWI Scottish salmon fillets as they have a delicate flavour and MOWI smoked Scottish salmon slices as they have a reliable rich and smoky taste. Their vibrant colours and contrasting flavour characteristics work really well together on this salmon platter. Find them in Sainsbury’s.
Choose avocados that are ripe – when gently squeezed in the palm of a hand they should have a little give but should not feel mushy.
A mixture of toast is a fantastic addition to the salmon breakfast platter. I toasted rounds of sunflower seed bread and a seeded crusty loaf and added a few Melba toasts too. Bagels would also work wonders on this platter as would a chunk of sourdough or wholemeal soda bread.
Really, the ingredients listed are a starting point. Add to this list according to your own preferences. Try adding finely diced red onion, salad cress, preserved lemons or perhaps a few cooked prawns and some crab for the ultimate sharing platter.
Step by step instructions
There’s nothing complicated about making this salmon breakfast platter, but for optimum efficiency, it’s best to approach preparation in the order stated here:
1. Hard boil the eggs. Let cool then shell and cut in half
2. While the eggs are boiling fry the salmon, turning it over every 2-3 minutes to bronze all sides. Set aside to cool
3. Open the smoked salmon and separate each slice
4. Remove skin and inner seeds from the cucumber, slice and sprinkle with salt. Set aside for 10 minutes
5. Meanwhile, mix dill and some ground black pepper into the cream cheese
6. Cut the tomatoes in half, slice the radish and cut the lemon into wedges. Remove the skin and stone from the avocado then squeeze a lemon wedge over and toss to coat in the juice (helps prevent browning)
7. Now rinse the cucumber and pat dry. Dissolve the sugar in the cider vinegar then add the cucumber and toss together
8. Slice and toast (if necessary) bread or bagels
9. When ready to serve lay out the platter: begin with a layer of rocket then place the salmon fillets and smoked salmon onto the board. Add the bowl of herby cream cheese and the hard-boiled eggs then add small piles of tomato, cucumber, radish and avocado. Finally, sprinkle over the capers (drained) and a few sprigs of dill
10. If there is room add the toasts to the platter or, alternatively, serve them in a bowl alongside
Expert tips
- All in all, expect this salmon breakfast platter to take 30 minutes hands-on time to prepare
- Put the eggs on to boil first and then get on with cooking the salmon fillets. By the time the salmon is fully cooked the eggs should be almost finished too
- Once the eggs are cooked plunge them straight into cold water to halt the cooking process. This step also makes peeling the shells from the eggs an easier job
- Next start the cucumber, since it needs to sit for 10 minutes. By the time the rest of the ingredients are chopped it will be ready to rinse, drain and toss into the pickling liquid
- It’s best to cut the avocado last because as soon as the flesh is exposed to the air oxidation occurs, causing the flesh to discolour. Toss well in lemon juice to significantly slow down this process
Frequently asked questions
Smoked salmon is regarded as safe to eat just as it is and does not need to be cooked.
If you intend to make this salmon platter in advance, it’s best to make each individual element listed (with the exception of the avocado and the toasts) and store them separately in the fridge.
Assemble onto a platter at the point of serving, adding the freshly prepared avocado and toasts at this point too.
Move any leftovers onto a smaller plate, cover and refrigerate for up to 24 hours. Bring the plate out 1 hour before needed to take the chill off. The rocket may wilt and the avocado may brown but these can be replaced at the point of serving the leftovers. The toasts will likely soften when stored, so make a fresh batch when needed.
More Ways to Include Salmon for Breakfast or Brunch or Supper
Try the MOWI Scottish Salmon Fillets in these recipes:
- Salmon Tacos (breakfast, brunch, lunch or supper)
- Linguine with Salmon (Supper)
- Salmon Kebabs (BBQ)
Or try the MOWI Scottish smoked salmon slices in these recipes:
- Smoked Salmon Bagels (breakfast, brunch or lunch)
- Baked Avocado, Smoked Salmon & Spicy Eggs (brunch or lunch)
- Smoked Salmon with Spinach, Asparagus & Poached Egg (brunch or lunch)
- Penne alla vodka with smoked salmon (supper)
Or take a look at the MOWI website for more tasty, delicious and inspiring recipes.
More lovely breakfast ideas
If you have tried this salmon platter please give it a rating or comment. Did you make any additions to it? Do let me know – I love to hear how you get along with my creations.
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📖 Recipe
Salmon Breakfast Platter
Ingredients
- 2 Salmon Fillets such as MOWI Scottish Salmon Fillets (x2 230g)
- 4 Smoked salmon slices such as MOWI Scottish Smoked Salmon slices (x4 100g)
- 2 Eggs free-range
- 100 g Cream cheese
- 10 g Dill fresh
- 100 g Cucumber
- 2 teaspoon Cider vinegar
- 2 teaspoon Caster sugar
- 16 Cherry tomatoes
- 50 g Rocket arugula
- 1 Avocado large
- 1 Lemon
- 4 Radishes
- Mixed Toasts small, 16-20 slices
- 2 tablespoon Capers drained from brine
Instructions
- Hard boil the eggs: place them in a pan of cold water, cover with a lid and bring to a boil on the hob. Continue to cook the eggs for 7 minutes (use a timer as it is easy to forget about them). Onc cooked, drain and plunge the eggs into a bowl of ice-cold water. Leave to cool completely. Peel the shell, rinse, dry and cut in half
- While the egss are boiling cook the salmon. Put a small amount of oil in a pan. Season the salmon lightly with salt & pepper then fry, turning it over every 2-3 minutes to bronze evenly on all sides. Ensure the salmon is cooked throughout (around 12 minutes for the size specified here) then set aside to cool
- Open the smoked salmon and separate each slice
- Use a vegetable peeler to remove the skin from the cucumber. Cut in half and scoop out the inner seeds using the end of a teaspooon. Slice thinly and sprinkle with salt then set aside for 10 minutes
- Meanwhile, remove the stems from the dill and mix half into the cream cheese along with some ground black pepper to taste
- Cut the tomatoes in half, slice the radish and cut the lemon into wedges
- Rinse the cucumber and pat dry. Stir the sugar in the cider vinegar until dissolved then add the cucumber and toss together
- Remove the skin and stone from the avocado then squeeze a lemon wedge over and toss to coat in the juice (this helps prevent browning)
- Slice and toast (if necessary) bread or bagels
- When ready to serve lay out the platter: begin with a layer of rocket then place the salmon filets and smoked salmon onto the board. Add the bowl of herby cream cheese and the hard-boiled eggs then add small piles of tomato, cucumber, radish and avocado. Finally, sprinkle over the capers (drained) and a few sprigs of dill.
- If there is room add the toasts to the platter or, alternatively, serve them in a bowl alongside
Notes
- All in all, expect this salmon breakfast platter to take 30 minutes hands -on time to prepare. It’s best to follow the instructions in order to keep timing down to a minimum
- Put the eggs on to boil first and then get on with cooking the salmon fillets. By the time the salmon is fully cooked the eggs should be almost finished too
- Once the eggs are cooked plunge them straight into cold water to halt the cooking process. This step also makes peeling the shells from the eggs an easier job
- Next start the cucumber, since it needs to sit for 10 minutes. By the time the rest of the ingredients are chopped it will be ready to rinse, drain and toss into the pickling liquid
- It’s best to cut the avocado last because as soon as the flesh is exposed to the air oxidation occurs, causing the flesh to discolour. Toss well in lemon juice to significantly slow down this process
- Optional extras: finely diced red onion, preserved lemon, crab, prawns, bagels
- To serve it for lunch or supper consider adding pitta bread or even some just warm new potatoes
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