Smoked Salmon Wreath

Ingredients and Substitutions:

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.