Smoked Salmon Ring
This Smoked Salmon Ring is filled with a well-seasoned and flavorful cream cheese filling then topped with chopped capers, fresh dill, and sliced lemon. Served over a bed of butter lettuce, this salmon recipe is guaranteed to be an impressive crowd pleaser.
Simply slice the smoked salmon ring and add it to your favorite toasted bagel and enjoy. Each bit will have the perfect amount of cream cheese filling and toppings. This takes smoked salmon to the next level.
If you love salmon recipes, try my Chopped Salmon Salad.
Why You’ll Love This Recipe
Impressive. This smoked salmon ring is impressive to look at and tastes amazing. People will think you spent all day in the kitchen.
Made from a few fresh ingredients. You only need a couple ingredients to pull this delicious salmon ring together.
Perfect to prep ahead of time. You can easily prep this salmon ring ahead of time. I would store it covered in the mold in the refrigerator until your ready to serve. Simply garnish with the toppings before servings.
Loaded with flavor. This smoked salmon ring incorporates all the things you love about smoked salmon with the traditional accoutrements. It’s delicious.
Recipe Ingredients
- Smoked Salmon: You’ll need sliced smoked salmon for this recipe.
- Cream Cheese: This recipe calls for softened cream cheese.
- Sour Cream: You’ll need sour cream for this recipe. I used light sour cream, and it worked fine.
- Mayonnaise: This recipe calls for mayonnaise.
- Lemon: You’ll need fresh squeezed lemon juice for this recipe. It will be added to the cream cheese filling. You ‘ll also need lemon slices as garnish.
- Seasoning: Season the cream cheese filling with kosher salt and a few turns of cracked black pepper. You’ll also need dried minced onion to season the filling as well.
- Garnish: You’ll need chopped capers, fresh dill and fresh sliced lemon wedges as garnish.
WHAT’S THE DIFFERENCE BETWEEN LOX VS. SMOKED SALMON
Preparation. Lox is cured in salt and is never cooked. Whereas cold smoked salmon is cured in salt then smoked to add that distinctive smoky flavor.
Texture. Lox is silky and pliable in texture while cold smoked salmon is slightly firmer. This can make slicing smoked salmon slightly easier.
Flavor. Lox has a saltier flavor than cold smoked salmon. Cold smoked salmon has a nice smoky flavor that I really enjoy.
Variations
Make it mini. If you can find small donut molds, you can make mini salmon rings for single servings.
Add a sprinkle of seasoning. Try adding a sprinkle of everything but the bagel seasoning to the smoked salmon ring for extra flavor.
Expert Tips
Make sure the smoked salmon ring is well chilled after assembly. Cover the mold with plastic wrap and refrigerate until you’re ready to serve.
The cold temperature will make it easier to slice into as it helps firm up the cream cheese filling.
Use a serrated knife for easy slicing.
Lightly spray the 10-inch donut mold with olive oil cooking spray. This helps prevent the salmon from sticking to the mold.
How to Make
Make the Cream Cheese Filling
Combine softened cream cheese, mayonnaise, light sour cream, fresh squeezed lemon juice, kosher salt, cracked black pepper and dried minced onion. Mix until smooth and creamy. Add the filling to a piping bag and set aside.
Prep the Salmon
Lightly spray the donut mold with olive oil spray. Add the smoked salmon to the donut mold making sure there are no gaps. When lining the sides of the mold, make sure to allow a small amount of salmon to hang over the side. This will be used to fold over the cream cheese filling.
Fill the Mold
Pipe the cream cheese filling into the mold lined with smoked salmon. You want it to be evenly dispersed. Start close to the center and work your way outward.
Cover and Chill
Fold the edges of the salmon over the cream cheese filling. Cover with plastic wrap and refrigerate for 45-60 minutes. Chilling allows the salmon ring and cream cheese filling to firm up, making it easier to slice.
Assemble
Once chilled, remove the plastic wrap and line the ring with butter lettuce leaves. Turn a serving platter upside down and place it on the ring. Carefully flip it over and remove the mold. Top with sliced lemon, chopped capers and fresh dill. Serve with toasted bagels and enjoy.
Frequently Asked Questions
I did not test it with lox, but the smoked salmon is sturdier making it easier to slice.
Yes! Keep it covered and refrigerated in the mold until you’re ready to serve. Then you can quickly assemble it and serve.
Slice and enjoy with toasted bagels, toasted bread or sourdough.
Other Brunch Recipes to Consider Trying
- Chopped Smoked Salmon Salad
- Everything Bagel Pizza with Lox
- Cottage Cheese Egg Salad
- Grated Egg Toast
- Ham and Cheese Deviled Eggs
Smoked Salmon Ring
Equipment
- 1 piping bag or Ziplock bag
- 1 serving platter
Ingredients
Smoked Salmon Ring
- 8 ounces smoked salmon, sliced
- 8 ounces cream cheese, softened
- ⅓ cup light sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons dried minced onion
- kosher salt, to taste
- cracked black pepper, to taste
- 1.5 tablespoons lemon juice, fresh squeezed
Garnishes
- 1-2 tablespoons capers, drained, roughly chopped
- 1 medium lemon, sliced into wedges
- 1 tablespoon dill, remove stems
Instructions
How to Make
Make the Cream Cheese Filling
- Combine softened cream cheese, mayonnaise, light sour cream, fresh squeezed lemon juice, kosher salt, cracked black pepper and dried minced onion. Mix until smooth and creamy. Add the filling to a piping bag and set aside.
Prep the Salmon
- Lightly spray the donut mold with olive oil spray. Add the smoked salmon to the donut mold making sure there are no gaps. When lining the sides of the mold, make sure to allow a small amount of salmon to hang over the side. This will be used to fold over the cream cheese filling.
Fill the Mold
- Pipe the cream cheese filling into the mold lined with smoked salmon. You want it to be evenly dispersed. Start close to the center and work your way outward.
Cover and Chill
- Fold the edges of the salmon over the cream cheese filling. Cover with plastic wrap and refrigerate for 45-60 minutes. Chilling allows the salmon ring and cream cheese filling to firm up, making it easier to slice.
Assemble
- Once chilled, remove the plastic wrap and line the ring with butter lettuce leaves. Turn a serving platter upside down and place it on the ring. Carefully flip it over and remove the mold. Top with sliced lemon, chopped capers and fresh dill. Serve with toasted bagels and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Serve chilled.
One Comment on “Smoked Salmon Ring”
How can salmon be described as healthy unless it is wild Pacific. Farmed Atlantic Salmon is full of carcogenic chemicals from the farming process and should be avoided. The industry has other plans of coarse and has successfully hoodwinked the majority.