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
Lewis Road Creamery Sour Cream
Finely fennel with knife or mandolin. Place in a bowl with juice of a lime and salt – toss to combine.
Cut spring onions into very thin slices. Using a peeler, create ribbons with the baby cucumbers.
Roughly mash avocado and juice from 1 lime. Season with salt and pepper.
Arrange avocado in a heaped circle around edge of plate.
Place pickled fennel, radish, spring onion on top of avocado.
Roll cucumber ribbons up and place on to wreath followed by smoked.
Dollop sour cream around the wreath. Crack pepper and salt over the top.
Decorate with micro herbs and dill. Serve with bread or crackers.
As an entree this would feed 8 people.