Honeydew and Lox

Serves 8

Shopping List

  • 2-pound honeydew melon
  • Flaky sea salt
  • 8 ounces cold-smoked salmon
  • Dill
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Pantry List

  • Extra Virgin Olive Oil
  • Black Pepper
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  • Slice off the top and bottom of the melon to create flat surfaces, then stand upright. Slice rind off melon in pieces; discard. Cut flesh in half through the stem end; scoop out seeds and membrane from each half and set aside. Slice melon into ¾"-thick wedges; arrange on a platter.
  • Place reserved seeds and membrane in a fine-mesh sieve set over a small bowl and push out juice with a spoon; discard seeds and membrane. Drizzle melon juice over wedges, then drizzle with oil; season with salt. Drape smoked salmon on top. Drizzle with more oil and sprinkle with salt and pepper; top with dill.

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