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Smoked Salmon Brunch Board
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Smoked Salmon Brunch Board

Smoked Salmon Brunch Board

Serves 4 | with Pickled Onions and Dilly Cream Cheese

Spring is just around the corner and what better way to celebrate than with this plentiful brunch board! Complete with smoked salmon, pickled onions, dilly cream cheese and crisp veggies, this fresh and light spread is the perfect shareable meal.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


/ serving 4 people

200 g

Smoked Salmon

(Contains Salmon/Saumon)

113 g

Red Onion

1 unit


4 tbsp

White Wine Vinegar

(Contains Sulphites)

172 g

Cream Cheese

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

160 g

Roma Tomato

7 g


4 unit

Hard Boiled Egg

(Contains Egg)

60 g


198 g

Mini Cucumber

4 unit

Sub Roll

(Contains Barley, Wheat)

Not included in your delivery

0.56 tsp


0.06 tsp


1 tbsp



Nutrition Values

Calories610 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber4 g
Protein31 g
Cholesterol230 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Bowl
Measuring Cups
Measuring Spoons
Paper Towel


Prep and pickle onions

Before starting, gather all required tools. Peel, halve, then cut onion into 1/8-inch slices. Add onions, vinegar, 1/4 cup water and 1 tbsp sugar to a small pot. Season with 1/2 tsp salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.

Finish prep

Roughly chop dill. Cut tomato into 1/4-inch slices. Cut cucumber into 1/4-inch rounds. Zest, then juice half the lemon. Cut remaining lemon into wedges. Drain capers. Remove eggs from packaging, then pat dry with paper towels. Halve, then season with salt and pepper. Halve buns lengthwise

Make cream cheese spread and toast buns

Add cream cheese, sour cream, half the dill, lemon juice and lemon zest to a medium bowl. Season with salt and pepper, then mix with a spatula until smooth. Transfer cream cheese spread to a serving dish, then sprinkle half the remaining dill over top. Place buns in the toaster. Toast for 2-3 min, until golden-brown. Cut buns in half crosswise

Assemble board and serve

Transfer pickled onions to a small serving dish. Place on one corner of a large platter or board. Place cream cheese mixture and sliced buns on the opposite corner. Remove smoked salmon from packaging and pile in the centre. Arrange half the cucumbers and half the tomatoes in a slightly overlapping layer, next to pickled onions. Repeat with remaining cucumbers and remaining tomatoes, next to cream cheese. (TIP: We like layering in an arc shape.) Fill in remaining gaps on the board with eggs and lemon wedges. Sprinkle capers and remaining dill over top, as desired.