Smoked salmon wreath
30 g, wild
240 g, wild
Rye Bread (German Style)
100 g, thinly sliced and toasted
1 zest(s) of 1
Lemon Juice, Fresh
1 teaspoons, level
1 tablespoons, chopped
- Using a julienne peeler, shave the celery and put it in a bowl of iced water to curl. Use a vegetable peeler to peel the cucumber into ribbons (you’ll need about 150g of cucumber ribbons). Lift the curled celery from the ice bath and drain on kitchen paper.
- Scatter most of the rocket around the edge of a round serving platter. Arrange the celery curls and cucumber ribbons in clusters on top, like decorations on a wreath. Roll pieces of the smoked salmon and add to the wreath along with the edible flowers, if using. Finish with the remaining rocket.
- To make the dressing, whisk together the gin, horseradish sauce, lemon juice and zest, honey and dill in jug. Continue whisking as you add the oil. Put in a small bowl in the centre of the platter and let guests drizzle over their own serving of salad. Serve with the rye toasts on the side.