Name: Smoked salmon wreath recipe
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 large fennel bulb, trimmed, core removed; 3 limes; 2 green shallots, trimmed; 3 large ripe avocados; 250g baby cucumbers, peeled into ribbons; 200g (1 bunch) radishes, trimmed, washed, thinly sliced; 400g sliced smoked salmon; Extra virgin olive oil, to drizzle; Crème fraîche, to serve; Salmon roe, to serve; Fresh dill sprigs, to serve; Micro herbs, to serve; Gluten-free crackers or crusty bread, to serve (optional)

Smoked salmon wreath recipe

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Whip up a festive no-cook salmon wreath in just 30 minutes for a stunning starter.

Ingredients:

1 large fennel bulb, trimmed, core removed
3 limes
2 green shallots, trimmed
3 large ripe avocados
250g baby cucumbers, peeled into ribbons
200g (1 bunch) radishes, trimmed, washed, thinly sliced
400g sliced smoked salmon
Extra virgin olive oil, to drizzle
Crème fraîche, to serve
Salmon roe, to serve
Fresh dill sprigs, to serve
Micro herbs, to serve
Gluten-free crackers or crusty bread, to serve (optional)

Instructions:

Thinly slice the fennel lengthwise using a mandoline. Combine the fennel with the juice of 1 lime, a pinch of salt, toss well, and let it pickle in a large bowl.
Slice shallots lengthwise into 8cm pieces and soak in ice water until they lightly curl, about 2-3 minutes. Drain well. In a bowl, mash avocados and mix in lime juice, seasoning to taste.
Drain the fennel and place avocado in a circle on a large plate. Top with pickled fennel, cucumber, radish, shallot, and salmon. Drizzle with oil, season with pepper, add dollops of crème fraîche and salmon roe. Sprinkle with dill and micro herbs. Serve with crackers or bread.

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