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Smoked Salmon Salad Wreath

Smoked Salmon Salad Wreath

By Morrisons
Published on 25 February 2025
The party sharer to end all sharers! No ovens needed for this one… simply serve up canapé staples with a lemon Crème fraîche and crusty bread and let the wreath do the talking!
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Time and servings

1 hr 30 minsTotal time
8Servings
30 minsPrep time

Ingredients

  • 300g smoked salmon slices
  • 1 loaf of ciabatta or crusty bread, sliced and toasted
  • 300ml crème fraîche
  • 1 large red onion, thinly sliced
  • 1 lemon, zested and juiced
  • 60g rocket & baby leaf salad
  • 2 avocados, halved, skin removed, and thinly sliced
  • 1 cucumber, peeled into ribbons & rolled
  • 200g radishes, thinly sliced into discs
  • 1 fennel bulb, finely sliced
  • 200ml white wine vinegar
  • 20g fresh dill, stalks removed
  • 100ml cider vinegar
  • 2 tbsp chili oil
  • 2 tbsp honey
  • 1 tsp salt
  • ½ tsp black pepper
  • 200ml water

Method

  1. Step 1

    Make the pickled onions by combining the water, white wine vinegar, cider vinegar, honey, salt, and pepper in a small pan. Bring to a simmer over a medium heat, then remove from the heat. Place the sliced red onion in a heatproof bowl or container and pour the hot pickling liquid over the onions. Set aside for an hour to pickle.

  2. Step 2

    To make the lemon crème fraiche, in a small bowl, combine the crème fraîche, lemon zest, and half of the lemon juice. Season with a pinch of black pepper and set aside.

  3. Step 3

    Assemble the wreath on a large wooden board or platter, arrange the rocket and baby leaf salad in a wreath shape. Arrange the avocado slices, cucumber ribbons, fennel slices, and radish discs on top of the leaves, alternating between the different elements to create a visually appealing wreath. Use two cucumber ribbons to create a bow shape on the top of the wreath.

  4. Step 4

    Nestle the pickled onions and bite-sized smoked salmon slices amongst the vegetables. Decorate with dill sprigs. Sprinkle the wreath with salt and pepper, and drizzle with the remaining lemon juice and the chilli oil.

  5. Step 5

    Serve the salad wreath with the toasted ciabatta or crusty bread and the lemon crème fraîche.