Salmon Wreath
Ingredients
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
Dill
Micro herbs
Pepper
Salt
Method
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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.
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3
Roughly mash avocado and juice from 1 lime. Season with salt and pepper.
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4
Arrange avocado in a heaped circle around edge of plate.
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5
Place pickled fennel, radish, spring onion on top of avocado.
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6
Roll cucumber ribbons up and place on to wreath followed by smoked.
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7
Dollop sour cream around the wreath. Crack pepper and salt over the top.
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8
Decorate with micro herbs and dill. Serve with bread or crackers.
Notes
As an entree this would feed 8 people.