Smoked Salmon Breakfast Platter

Living with IBS doesn’t mean giving up on delicious, satisfying breakfasts. A smoked salmon breakfast platter offers the perfect solution for a FODMAP friendly breakfast that’s both elegant and gentle on your digestive system. This guide shows you how to create an easy breakfast platter that looks impressive but takes just 15 minutes to prepare. You’ll need basic kitchen tools, a serving board or plate, and access to low FODMAP ingredients. This beginner-friendly recipe requires no cooking skills, making it perfect for busy mornings when you want something special without the stress.

jump to the recipe

Why a smoked salmon platter works for low FODMAP

Smoked salmon naturally fits into a low FODMAP diet because it contains zero FODMAPs on its own. This makes it an ideal protein choice for anyone managing IBS symptoms through dietary changes. The fish provides high-quality protein that helps stabilize blood sugar and keeps you satisfied throughout the morning without triggering digestive discomfort.

The omega-3 fatty acids in salmon offer anti-inflammatory benefits that support overall digestive health. While they won’t cure IBS, these healthy fats contribute to reducing inflammation in the gut. A 100-gram serving of smoked salmon delivers approximately 18 grams of protein and essential nutrients like vitamin D and B12.

The platter-style format gives you complete control over portions and ingredients. Unlike mixed dishes where FODMAPs can hide, you can see exactly what you’re eating. This approach lets you customize each element to match your personal tolerance levels during different phases of the low FODMAP diet. You can easily adjust serving sizes, skip ingredients that don’t work for you, and add extras that do.

Gather your low FODMAP platter ingredients

Start with 150 grams of smoked salmon per person. Choose plain smoked salmon without added seasonings or marinades that might contain garlic or onion. Check labels carefully, as some brands add FODMAP ingredients during processing.

For your base, select one of these options:

2 slices gluten free bread, toasted
6-8 gluten free crackers (check for onion or garlic)
Rice cakes as a grain-free alternative

Choose a spreading option from these lactose-free choices:

2 tablespoons lactose-free cream cheese
Firm tofu blended smooth with lemon juice and salt
Dairy-free cream cheese alternative (verify FODMAP status)

Add these low FODMAP vegetables in safe serving sizes:

½ cucumber, sliced thin (up to 75 grams is safe)
8-10 cherry tomatoes, halved (limit to 45 grams)
Handful of rocket leaves or baby spinach
4-5 radishes, sliced (optional)

Include these finishing touches:

Fresh dill or chives, chopped
1 lemon, cut into wedges
Capers (1 tablespoon maximum)
Black pepper and sea salt
Chive-infused olive oil (avoid garlic-infused versions)

If eggs work for you, add one hard-boiled egg per person. Boil for 9 minutes, cool in ice water, then peel and quarter. This adds extra protein and makes the platter more filling.

Assemble your smoked salmon breakfast platter

Start with a large plate or wooden board. Place your bread, crackers, or rice cakes on one side of the platter. This creates a foundation that guests can easily reach without disrupting other elements.

Arrange the smoked salmon in loose folds or rolls rather than flat slices. This creates visual height and makes the salmon easier to pick up. Place it in the centre or slightly off-centre of your platter. Leave small gaps between pieces so they don’t stick together.

Position your spreading option in a small bowl near the bread. If using cream cheese, let it sit at room temperature for 10 minutes before serving. This makes it easier to spread without tearing gluten free bread, which tends to be more delicate than wheat-based options.

Distribute vegetables around the platter in small clusters. Group similar items together rather than mixing everything randomly. Place cucumber slices in one area, tomatoes in another, and greens in a third spot. This organized approach looks more intentional and helps with portion control.

Scatter fresh herbs over the salmon and vegetables. The green colour adds visual appeal and fresh flavour without extra FODMAPs. Add lemon wedges to at least two corners of the platter so everyone can reach them easily.

Finish with a light drizzle of infused oil over the vegetables if desired. Add capers sparingly, placing them near the salmon rather than scattering them everywhere. This way, people who don’t enjoy capers can avoid them.

Check your portions one final time. For a single serving, you should see roughly 150 grams of salmon, safe amounts of each vegetable, and appropriate bread portions. This visual check helps prevent accidental FODMAP stacking.

Customize your platter for maximum enjoyment

Adjust flavours by swapping herbs based on what you have available. Parsley, basil, or coriander leaves all work well as low FODMAP alternatives to dill. Fresh herbs provide more flavour than dried versions, but dried herbs work when fresh isn’t available.

Create seasonal variations by changing your vegetable selections. In summer, add sliced red pepper (up to 52 grams is low FODMAP). During winter months, include roasted carrot strips or steamed green beans. These vegetables add colour and nutrients while staying within safe FODMAP limits.

Make components ahead to save morning time. Wash and slice vegetables the night before, storing them in airtight containers in the fridge. Hard boil eggs up to three days in advance. Toast bread and store in a sealed container, then refresh it briefly in the toaster before serving.

For multiple people with different tolerance levels, create individual smaller platters instead of one large sharing board. This prevents cross-contamination and lets each person control their exact portions. Use smaller plates or divided serving trays to keep ingredients separated.

Transform leftovers into quick meals. Remaining smoked salmon works well in a simple salad with safe greens and a lemon dressing. Extra vegetables can be added to scrambled eggs the next day. Store leftover salmon wrapped tightly in the fridge and use within 24 hours for best quality.

Add variety with different smoked fish options. Hot-smoked trout or mackerel provide similar protein and omega-3 benefits with slightly different flavours. Check that any alternative fish is plain without added seasonings. Tinned salmon works as a budget-friendly substitute, though the texture differs from smoked varieties.

Boost the platter for a weekend brunch by adding extra elements. Include a small portion of olives (10 olives maximum), pickled gherkins (check for garlic), or a side of potato salad made with lactose-free mayonnaise. These additions make the meal more substantial without compromising FODMAP compliance.

Creating a beautiful smoked salmon breakfast platter proves that following a low FODMAP diet doesn’t mean sacrificing enjoyment or visual appeal. This IBS friendly breakfast combines protein, healthy fats, and fresh vegetables in a format that’s as practical as it is delicious. The flexibility of this easy breakfast platter means you can adapt it to your changing needs throughout your FODMAP journey. Start with the basic version, then experiment with different combinations as you learn which ingredients work best for your digestive system. We encourage you to explore more low FODMAP breakfast ideas and gluten free breakfast options on our site to keep your mornings interesting and symptom-free.