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Smoked salmon brunch platter

Smoked salmon brunch platter


Since there’s no cooking involved, you can throw this impressive smoked salmon platter together with very little effort at all - perfect for Christmas morning

  • Feeds 8 Feeds 8
  • Ready in 20 minutes

Each serving contains

  • Energy
    1660kj 395kcal
  • Fat
    Med 18%
  • Saturates
    Med 26%
  • Sugar
    Low 9%
  • Salt
    High 34%

% of adult’s reference intake | Carbohydrates per serving : 43g

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Big Bag Option


For the quick pickle:-

  • 100ml Co-op cider vinegar
  • 25g Fairtrade caster sugar
  • ¼ cucumber, finely sliced
  • 8 radishes, finely sliced
  • 1 small red onion, finely sliced
  • 1 tbsp chopped dill (or 2 tsp dried)

For the cheese dip:-

  • 100g Co-op light soft cheese
  • 100g Co-op Greek Feta cheese
  • Zest and juice of 1 lemon, plus wedges to serve
  • 1 tbsp chopped chives (or 2 tsp dried)
  • 1 tsp freshly ground black pepper

To serve:-

  • 6 Co-op British free range eggs, at room temperature
  • 2 x 100g packs Co-op Irresistible beech and oak smoked Scottish salmon
  • 150g Co-op cooked king prawns
  • 6 slices Co-op rye bloomer, toasted
  • 3 bagels, cut into thin rounds, toasted


  1. First, make a quick pickle: mix the cider vinegar and sugar in a bowl
  2. Add the cucumber, radish, red onion and dill, then toss together until well coated
  3. Set aside for at least 15 mins
  4. Meanwhile, cook the eggs in boiling water for 6 mins, 45 seconds
  5. Remove and plunge into iced water for 2 mins, then peel and cut in half
  6. For the cheese dip, beat together the soft cheese, Feta, lemon zest and juice, chives and black pepper with an electric whisk in a bowl until smooth
  7. To serve, arrange the salmon and prawns on a large platter, with the egg halves and lemon wedges
  8. Serve little bowls of pickle and whipped cheese on the side, along with toast and bagels for dipping