Photo of Smoked salmon wreath by WW

Smoked salmon wreath

2 - 4
PersonalPoints™ per serving
Total Time
25 min
20 min
5 min
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…


Celery, Raw

2 stick(s)


1 individual


30 g, wild

Smoked salmon

240 g, wild

Rye Bread (German Style)

100 g, thinly sliced and toasted


30 ml

Horseradish Sauce

2 tablespoons


1 zest(s) of 1

Lemon Juice, Fresh

45 ml


1 teaspoons, level

Dill, Fresh

1 tablespoons, chopped

Olive Oil

½ tablespoons


  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.


You could use smoked trout instead of smoked salmon, if you prefer a more subtle flavour.