Smoked salmon wreath
2
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Pretty wreaths aren’t only for the front door! This one makes an impressive starter – just don’t tell your guests how simple it was to make…
Ingredients
Celery, Raw
2 stick(s)
Cucumber
1 individual, extra large
Rocket
30 g, wild
Smoked salmon
240 g, wild
Rye Bread (German Style)
100 g, thinly sliced and toasted
Gin
30 ml
Horseradish Sauce
2 tablespoon(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
45 ml
Honey
1 teaspoon(s), level
Dill, Fresh
1 tablespoon(s), chopped
Olive Oil
½ tablespoon(s)
Instructions
1
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.
2
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.
3
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.
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