Recipe: Smoked Salmon Wreath
Let the spirit of Xmas compel you with this an edible wreath made of things that don't require cooking, but look like you're a master chef at serving. Not a fan of Fennel? Swap in a few stalks of Celery. It'll still feel delicate without the aniseedy flavour.
INGREDIENTS (SERVES 12)
- 1 large fennel bulb, trimmed and core removed
- 3 limes
- 2 spring onions, trimmed and finely sliced lengthways into 8cm strips
- 3 large ripe avocadoes
- 250g baby cucumbers, peeled into ribbons
- 200g (1 bunch) radishes, trimmed, washed, thinly sliced
- 400g sliced smoked salmon
- Extra virgin olive oil, to drizzle
- Sour cream, to serve
- Fresh dill sprigs, to serve
- Chives, finely chopped, to serve
- Mini-blinis, to serve
- If you've got a mandoline, thinly slice your fennel (or celery) lengthways. If you don't, do the same but be extra careful with your fingers.
Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to quick pickle.
- Cut shallots into 8cm lengths and thinly slice lengthways. For extra fancy visual at serving, place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.
- Drain fennel, and if needed pat dry with some paper towel. Arrange avocado in a heaped circle around the edge of a large, round plate. Place pickled fennel, cucumber, radish, shallot and salmon over the top until you feel like it's wreath like qualities are clear. Drizzle with olive oil and season with pepper. Dollop on sour cream before scattering chives and dill over all. Serve immediately with mini-blinis, bread or crackers and bask in the awe of those around you.