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Salmon Wreath

  • 30 Mins Prep
  • No Cook Cooking
  • Easy Difficulty


1 Large fennel bulb sliced
½ bunch spring onions
3 large avocados
2 baby cucumbers peeled into ribbons
1 bunch of radishes sliced
350g Smoked Salmon slices
3 limes
Lewis Road Creamery Sour Cream
Micro herbs


  • 1

    Finely fennel with knife or mandolin. Place in a bowl with juice of a lime and salt – toss to combine.

  • 2

    Cut spring onions into very thin slices. Using a peeler, create ribbons with the baby cucumbers.

  • 3

    Roughly mash avocado and juice from 1 lime. Season with salt and pepper.

  • 4

    Arrange avocado in a heaped circle around edge of plate.

  • 5

    Place pickled fennel, radish, spring onion on top of avocado.

  • 6

    Roll cucumber ribbons up and place on to wreath followed by smoked.

  • 7

    Dollop sour cream around the wreath. Crack pepper and salt over the top.

  • 8

    Decorate with micro herbs and dill. Serve with bread or crackers.


As an entree this would feed 8 people.

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