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Smoked salmon breakfast platter
Serves: 6-8
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Smoked salmon breakfast platter
This Scandi-inspired sharing spread is ideal for a crowd. Pile bagels high with dill soft cheese, smoked salmon, capers and pickled red onions, or top rye toast fingers with chopped egg, avocado and a sprinkling of seaweed salt
Serves: 6-8
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
612Kcal
Fat
28gr
Saturates
11gr
Carbs
53gr
Sugars
7gr
Fibre
7gr
Protein
33gr
Salt
4.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
For the dill cheese and soft-boiled eggs
- 300g full-fat soft cheese
- ½ x 20g pack dill, fronds chopped
- zest and juice of ½ lemon, plus wedges to serve
- 1 tsp Dijon mustard
- 6 eggs at room temperature (we like Burford Browns for their golden yolks)
For the seaweed salt
- 1 half-cut sheet nori seaweed
- 2 tbsp flaky salt
- 1 tsp pink peppercorns or nigella seeds
For the pickled onions
- 1 red onion, very thinly sliced
- 2 tbsp cider vinegar
- ½ tsp caster sugar
To serve
- 2 ripe avocadoes, thinly sliced
- 300g smoked salmon
- ½ x 90g jar miniature capers
- 4-6 bagels, halved
- 6 slices rye bread
Step by step
Get ahead
Make the dill soft cheese and the pickled onions the day before. Boil the eggs on the day, and assemble the platter up to an hour before serving.
- Mix together the soft cheese, dill, lemon zest and a squeeze of juice, mustard and a few grindings of black pepper and spoon into a serving bowl. Cover and chill until ready to serve.
- Add the eggs to a pan of boiling water and simmer for 7 minutes (8 minutes if fridge cold). Drain and cool in running cold water, then peel and halve; they should have slightly soft yolks.
- Dry-toast the sheet of nori in a frying pan (or carefully toast directly over a gas flame) to crisp it up (only a few seconds each side). Cool, then tear into a small food processor and whiz with the salt (and peppercorns if you wish, or nigella seeds) until flecked through (you can also use a pestle and mortar). Tip into a small bowl or pinch pot.
- Put the red onion in a bowl and cover with boiling water for a couple of minutes, then tip into a sieve to drain. Mix the vinegar, sugar and a pinch of salt in the bowl then stir in the onions. Leave to pickle for at least 10 minutes, although they can be made the day before.
- When ready to serve, stone and slice the avocadoes and drizzle with the juice from the zested lemon, to stop them from going brown. Arrange on a large platter with the smoked salmon, halved eggs, lemon wedges, bowls of dill soft cheese, seaweed salt, pickled red onion and capers. Toast the bagels and rye bread and serve up, for people to mix and match toppings as they wish.