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Salmon and Egg platter for breakfast - featured image
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5 from 1 vote

Salmon Breakfast Platter

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast/ Brunch
Cuisine: Worldwide
Servings: 4
Calories: 492kcal


  • 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


  • 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


  • 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
Do I need to cook the smoked salmon?
Smoked salmon is, for the vast majority of people, safe to eat just as it is and does not need to be cooked.
Can I make it in advance?
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
How should leftovers be stored?
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.


Calories: 492kcal | Carbohydrates: 41g | Protein: 27g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 758mg | Potassium: 996mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1425IU | Vitamin C: 40mg | Calcium: 158mg | Iron: 4mg