Festive Smoked Salmon Wreath

Name: Festive Smoked Salmon Wreath
Prep time: 30 min
Total time: 30 min
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)

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)

There's nothing quite like Christmas to bring everyone together, especially after the year we've all had, and what makes Christmas better? Great food.

If you're stuck hosting Christmas lunch but have no idea what to make then may we suggest this delightful and festive smoked salmon wreath?

Not only does it look too good to eat, this starter is super healthy and is bound to refresh you even if it's 35ºC outside.

Ready in only 30 minutes, this dish is honestly a no-brainer and doesn't even require you to turn the oven on! Now that's a Christmas win.

Method

Very thinly slice the fennel lengthways using a mandoline. Place it in a large bowl and squeeze 1 of the limes, extracting the juice. Add a large pinch of salt and toss everything to combine. Set this aside to pickle.
Cut the shallots into 8cm lengths, thinly slicing them lengthways. Once you've done that, place them in a bowl of iced water for roughly 2-3 mintes or until they're lightly curled. When the time is up, drain them off and set them to the side. Roughly mash the avocados in a bowl and add the juice from the remaining limes, as well as any salt and pepper, and stir to combine.
Drain the fennel before arranging the avocado into a heaped cirled around the edge of a large serving plate. Then arrange the fennel, cucumber, radish, shallot and salmon over the top. Drizzle the plate with olive oil and season with pepper. Add a dollop of crème fraîche and salmon roe before scattering the plate with the dill and other micro herbs. Serve immediately on its own or with crackers and bread if you like.