Smoked salmon wreath

Women‍‍`s Corner
December 20, 2020

This quick and easy festive no-cook salmon wreath makes a perfect starter and is ready in only 30 minutes.

Ingredients :

- 1 large fennel bulb, trimmed, core removed

- 3 limes

- 2 green shallots, trimmed

- 3 large ripe avocados

- 250g baby cucumbers, peeled into ribbons

- 200g (1 bunch) radishes, trimmed, washed, thinly sliced

- 400g sliced smoked salmon

- Extra virgin olive oil, to drizzle

- Crème fraîche, to serve

- Salmon roe, to serve

- Fresh dill sprigs, to serve

- Micro herbs, to serve

- Gluten-free crackers or crusty bread, to serve (optional)

Method : Use a mandoline to very thinly slice the fennel lengthways. Place during a large bowl with the juice of 1 lime. Add an outsized pinch of salt, toss to mix and put aside to pickle. Cut shallots into 8cm lengths and thinly slice lengthways. Place during a bowl of iced water for 2-3 minutes or until lightly curled. Drain well. Roughly mash the avocados during a bowl. Add the juice from the remaining limes, season and stir to mix . Drain fennel. Arrange avocado during a heaped revolve around the sting of an outsized plate. Arrange pickled fennel, cucumber, radish, shallot and salmon over the highest. Drizzle with oil and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with the dill and micro herbs. Serve immediately with crackers or bread, if you wish .