Smoked salmon brunch platter

Smoked salmon brunch platter

(2) Rate it

  • 0:20 Prep
  • 0:20 Cook
  • 8 Servings
  • Capable cooks

Relax and enjoy this delicious Christmas salmon platter to share with family and friends.

Featured in
Christmas menu plans, Celebrations


  • 400g tomato medley mix
  • 2 bunches asparagus, cut into thirds
  • 1 tablespoon olive oil
  • Olive oil cooking spray
  • 180g haloumi, cut into 1cm thick slices
  • 150g baby spinach
  • 1 avocado, thinly sliced
  • 200g smoked salmon (8 slices)
  • 1 tablespoon drained baby capers

Sour cream dressing

  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons finely chopped dill
  • 1 1/2 tablespoons finely chopped chives
  • Pinch of caster sugar


  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Place tomatoes, asparagus and oil in a bowl. Season with salt and pepper. Toss to combine. Place on prepared tray. Roast for 12 to 15 minutes or until vegetables are just tender. Set aside.
  • Step 2
    Spray a non-stick frying pan with oil. Heat over medium-high heat. Cook haloumi for 2 minutes each side or until deep golden. Transfer to a plate. Set aside.
  • Step 3
    Arrange spinach leaves over a large platter. Top with avocado, haloumi and tomato and asparagus mixture and salmon slices. Sprinkle with capers.
  • Step 4
    Make Sour cream dressing Place sour cream, lemon juice, dill, chives, sugar and 1 tablespoon cold water in a small bowl. Season with salt and pepper. Whisk until combined. Serve dressing with platter.


  • 950 kj


  • 17.4g

    Fat Total

  • 6.6g

    Saturated Fat

  • 2.4g


  • 13.6g


  • 34mg


  • 1135mg


  • 3g

    Carbs (total)

All nutrition values are per serve


Super server: Use 2 x 250g punnets grape tomatoes, instead of tomato medley and save about $2.98.

  • Author: Katrina Woodman
  • Image credit: Andrew Young
  • Publication: Super Food Ideas



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