Servings
4
Prep time
Cook time
Recipe
Ingredients
- 180g smoked salmon
- 1 small bulb fennel
- Juice 1 lemon
- 4 radishes
- 1 avocado
- 2 spring onions
- 1 small cucumber
- ½ lemon
- 1 tsp horseradish cream (optional)
- 100g soft goat’s cheese or cream cheese
- 1 tbsp capers
- Micro herbs and edible flowers, to decorate
Method
- Start by preparing your ingredients.
- Separate the layers of the smoked salmon and roll.
- Halve the fennel lengthways, place flat side down and slice finely. Place in a bowl with the lemon juice and set aside (30 mins to a day ahead).
- Slice the radish into little circles.
- Quarter the avocado and slice into fans.
- Finely slice the white part of the spring onion. Cut the green part of the spring onion into 7–8cm lengths and finely slice lengthways. Place the green part in a bowl with ice water to curl it.
- Use a peeler or mandolin to thinly slice the cucumber lengthways to form ribbons. Roll the lengths.
- Halve the lemon lengthways, place the flat side down and slice thinly.
- Mix the horseradish (if including) with the goat’s cheese or cream cheese.
- Now assemble the wreath. Place a small plate or bowl on a serving platter and use it to guide you to form a circle. Smear the goat’s/cream cheese around the plate and then remove the plate. Use this as your template to build the wreath.
- Place the pickled fennel on top of the cheese, then build the wreath by adding all the ingredients over the base. Space out each ingredient and artistically arrange to form a beautiful ring.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
