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We love a snack board and this platter is elegant yet simple to put together! Featuring Ontario grown raspberries with complementing flavours that elevate this board, it’s perfect for brunch (or any time of the day).



Raspberry Cured Lox Platter with Raspberry Cream Cheese

30 minPrep Time

5 minCook Time

35 minTotal Time

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  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 12-14 black peppercorns
  • ½ cup light brown sugar
  • ¼ cup + 2 tbsp kosher salt
  • ¼ cup granulated sugar
  • ½ pint Ontario-grown raspberries, washed and pureed
  • ½ cup fresh dill, finely chopped
  • 1 lime, zested
  • 454g (1lb) Skin-on Atlantic salmon fillet
  • Raspberry Cream Cheese
  • 2 bricks cream cheese, softened
  • 2 tbsp honey
  • ½ pint Ontario-grown raspberries, washed
  • To Assemble
  • 12 bagels
  • 6 hard boiled eggs, halved
  • 2 oranges, cut into wedges
  • 1 avocado, cut into wedges
  • Watermelon and Cantaloupe slices
  • Capers
  • Additional raspberries


  1. For the Lox
  2. In a large dry skillet, place the fennel seeds, mustard seeds, and peppercorns. Toast the spices over medium heat until fragrant, shaking the pan frequently. Transfer the spices to a bowl and set aside.
  3. In a large bowl pour the raspberry puree. Add the kosher salt, brown sugar, and granulated sugar. Next add the whole spices, dill, and the zest of 1 lime. Stir to form a thick paste.
  4. Line a pie plate with plastic wrap with plenty of overhang. Pour half of the cure on top of plastic wrap and place the salmon on top. Cover the salmon with the remaining cure and cover with another piece of plastic wrap. Fold the ends towards the center to form a bundle. On top of the bundle place another pie plate and add weights. I used two cans of whole tomatoes for this. Transfer it to the fridge and let it cure for 48 hours. When the fish feels firm to the touch it’s done. If it still feels squishy, leave it in the cure a little longer. The length of time will depend on the thickness of your piece of fish.
  5. When the salmon is cured, take it out of the plastic wrap. Rinse the salmon under cold water and pat dry. Slice the salmon across the grain in thin slices. Transfer to the fridge until ready to serve.
  6. For the Cream Cheese
  7. Place the softened cream cheese in a stand mixer fitted with a paddle attachment. Add the honey and the raspberries. Mix on low until everything is integrated. Transfer the mixture to ramekins and chill until ready to serve.
  8. Building the Board
  9. Arrange the salmon and cream cheese on a large platter. Fill in the spaces between with bagels, hard boiled eggs, orange wedges, avocado wedges, capers, watermelon and cantaloupe slices, and additional raspberries.


Curing time: 48 hours

Recipe created by Susan Keefe with the Berry Growers of Ontario