Smoked Salmon Plate


Preparation info

  • Serves


    • Difficulty


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is an elegant yet simple way to serve smoked salmon (or gravadlax). You can add anything else you like — some cucumbers, sour cream or crème fraiche — depending on the ingredients you have at hand. Serve this with melba toast, potato pancakes or hapankorpuja, or other rye bread. Hard-boil the eggs for 7–8 minutes.


  • 1 small red onion, finely chopped
  • ½ teaspoon salt
  • 2 lemons
  • 2 hard-boiled eggs
  • 200 g (7 oz) smoked salmon, thinly sliced
  • 50 g ( oz) drained baby capers
  • 15 g (¼ cup) chopped dill
  • 4 heaped teaspoons salmon roe


    Put the onion in a small bowl, cover with water, sprinkle with the salt and leave to soak for 20 minutes or so. Rinse well, drain and pat dry with kitchen paper before putting back in the bowl.

    To make lemon fillets, slice the tops and bottoms off the lemons. Sit the lemons on a board and, with a small sharp knife, cut downwards to remove the skin and pith. Holding the lemon over a bowl, remove the segments by slicing between the white pith. Remove any pips. Squeeze out any juice left in the lemon ‘skeleton’, then discard the skeleton.

    Peel the eggs and separate the whites from the yolks. Finely chop each part and put into separate bowls.

    To serve, arrange about four slices of salmon on each plate. Form small individual mounds of capers, dill, salmon roe, lemon fillets, chopped egg white, chopped egg yolk and onion around the salmon. Drizzle lemon juice over the salmon and season with ground black pepper before serving with your favourite bread.