Description
A stunning and flavorful smoked salmon wreath, perfect for gatherings and special occasions, featuring creamy avocados, crispy veggies, and fresh herbs.
Ingredients
Scale
- 1 bulb Fennel
- 2 medium Limes
- 3 stalks Green shallots
- 2 pieces Avocados
- 2 small Baby cucumbers
- 5 pieces Radishes
- 200 grams Tassal Tasmanian Smoked Salmon
- 2 tablespoons Extra virgin olive oil
- 1 cup Crème fraîche
- 50 grams Salmon roe
- 2 sprigs Fresh dill
- 30 grams Micro herbs
- 1 pack Gluten-free crackers or crusty bread (optional)
Instructions
- Prepare the Vegetables: Wash all fresh ingredients. Thinly slice the fennel bulb and radishes, chop the green shallots, and dice the avocados. Slice the baby cucumbers into mixed-sized pieces.
- Make the Avocado Base: In a medium bowl, mash the avocados with a fork. Squeeze in the juice of one lime and season with salt and pepper. Mix until smooth and creamy.
- Assemble the Wreath: On a large round serving platter, create a ring with the mashed avocado mixture as the base.
- Layer the Ingredients: Layer the smoked salmon on top of the avocado base, allowing some to hang over the edges.
- Add Vegetables: Arrange sliced fennel, cucumbers, radishes, and green shallots around the wreath for color and texture.
- Drizzle with Olive Oil: Lightly drizzle olive oil over the ingredients.
- Top with Crème Fraîche: Spoon dollops of crème fraîche evenly around the wreath.
- Finishing Touches: Add salmon roe clusters and sprinkle fresh dill and micro herbs on top.
- Serve: Enjoy with gluten-free crackers or crusty bread on the side.
Notes
Best served cold or at room temperature. Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg