Smoked Salmon Wreath

This Smoked Salmon Wreath will make a stunning centrepiece for your festive table. Served with a delicious herb and yoghurt sauce, this easy salad is a quick, no-cook, elegant dish. It is a perfect starter for a heavier meal to follow and ideal for entertaining over the Christmas season.

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• Why you’ll love this recipe:
• Ingredients in this recipe:
• How to Make a Smoked Salmon Wreath:
• Tips for success and FAQs:
• Variations and substitutions:
• Serving suggestions:
• More delicious recipes for you to try:
• Smoked Salmon Wreath

You’ll love this Smoked Salmon Wreath because:

• It is made from ingredients that perfectly complement each other and are readily available.
• The wreath is ideal for you to customise. Rather than being a set recipe, use it as an idea to combine and arrange foods to make a beautiful, festive platter.
• It is gluten-free and nut-free.
• This is not a seasonal appetiser, you can serve it at any time of the year.
• It is a nutritious, low-carb dish, made from a variety of fresh ingredients.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

For the Salad:

Cos/romaine lettuce – we use baby cos/romaine lettuce as it is more robust and crisper than a tender lettuce such as butter or oak leaf. You could use curly frisee lettuce if you prefer.

Sliced smoked salmon – we use cold smoked salmon. It is such a versatile ingredient, suitable to serve in so many ways, and it is perfect for entertaining. There is no cooking required which is always an advantage when time is short, and no knife skills are necessary as it is already sliced. The most effort that you will need to make is to open the package and carefully arrange the salmon.

Red onion – their flavour is milder than brown onions and they are sweeter than white onions. One of the great attractions of the red onion is its colour; it adds brightness and contrast to many dishes and is the ideal onion to serve raw.

Red radishes – add colour, texture and a peppery flavour and contrast well with the cool cucumber. If the leaves are attached when buying them, they should be bright green and not wilting. If not, look for radishes that are brightly coloured, firm to the touch and without blemish.

Lemon – an essential ingredient to pair with smoked salmon. It adds acidity and beautifully complements the delicate, smoky fish.

Baby Lebanese cucumbers – they are sweet and juicy with a very crunchy texture. As well, they have very few seeds and a smooth skin that does not require peeling. They are ideal for salads. Select those which are firm, with shiny, unblemished skin.

Capers – capers and smoked salmon are a classic combination. They add a salty, tart flavour to the salad.

Dill – fresh dill adds colour and a mild anise flavour. It is a perfect accompaniment to the salmon. Select dill with a bright colour and fresh leaves.

For the Sauce:

Greek yoghurt – adds a tangy flavour to the dressing and counteracts the richness of the sour cream. Incorporating the Greek yoghurt makes the sauce lower in fat, whilst still adding creaminess and a tangy flavour.

Sour cream – I have used full-fat sour cream.

Lemon juice – use freshly squeezed lemon juice. The flavour is fresher than bottled juice.

Prepared horseradish – this is a pungent condiment made with grated horseradish root, vinegar, salt and possibly some sugar. It is a traditional accompaniment to smoked salmon; it is not the same as horseradish sauce.

Dill leaves – fresh dill leaves are used for both the salad and the dressing. The feathery leaves have a bright, mild anise flavour, and are a perfect addition to the dressing. 

Sea salt and freshly ground black pepper – we recommend that you use freshly ground black pepper; the flavour of pre-ground is dull and flat. Smoked salmon can be salty, so add salt to suit your taste.

How to Make a Smoked Salmon Wreath:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

1 – Make the sauce:
For the sauce, simply mix all the ingredients together, put it into a small bowl and refrigerate until you are ready to use. When serving, place the bowl in the centre of the wreath.

2 – Arrange the lettuce:
Arrange the salad leaves in the shape and size of the desired wreath.

3 – Arrange the remaining ingredients:
Prepare the remaining ingredients and casually arrange them on the lettuce leaves.

4 – Serve:
Serve the Smoked Salmon Wreath and sauce together, and enjoy!

Tips for success and FAQs:

When a salad is as simple as this one, success depends on the quality of the ingredients. For instance, your lettuce, cucumber and radish should be fresh and crisp.

Serving suggestions:

I am a huge fan of edible wreaths for entertaining. With some careful arrangement, your easy appetiser becomes a show-stopping table centrepiece. It is a quick and easy way to make even simple dishes look special.

This beautiful, celebratory platter is the ultimate appetiser. Some serving suggestions:

• It will be a great addition to a brunch party.
• A perfect addition to your Thanksgiving or Christmas table.
• Serve at Easter.
• Add to any gathering and let guests help themselves.

Serve with some thinly sliced sourdough rye bread or crispbreads.

Enjoy with a glass of Strawberry Prosecco or a Christmas Cosmopolitan!

Give your smoked salmon platter the wow factor and present it wreath-style. This colourful platter has a delicious combination of savoury flavours and is a great starter that is light and won’t weigh you down. Just don’t tell your guests how easy it is to make!

Alex xx

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