How pretty is this smoked salmon wreath? A beautiful way to present your smoked salmon this Christmas and it's quick and simple to put together, perfect for Christmas Day or when you are feeding a crowd.
Serves Eight
INGREDIENTS
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1 large fennel bulb, trimmed, core removed
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3 limes
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2 spring onions, trimmed
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250g baby cucumbers, peeled into ribbons
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200g (1 bunch) radishes, trimmed, washed, thinly sliced
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Extra virgin olive oil, to drizzle
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Crème fraîche, to serve
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Fresh dill sprigs, to serve
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Crackers or crusty bread, to serve (optional)
Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle.
Cut spring onions into 8cm lengths and thinly slice lengthways. 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. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, shallot and salmon over the top. Drizzle with oil and season with pepper. Dollop on crème fraîche and scatter with the dill and micro herbs.
Serve immediately with crackers or bread, if you like.