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.
Why you’ll love this recipe:
Edible wreaths are an impressive starter with minimal effort. You could, of course, make a smoked salmon platter by casually arranging the same ingredients and it will taste the same.
However, there is something tantalising about artistically arranging simple ingredients in the style of a wreath. It immediately adds a celebratory note. With some careful arrangement, your easy appetiser consequently becomes a show-stopping table centrepiece.
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.
You can prepare this refreshing salad and sauce ahead of time. Cover them and refrigerate until ready to serve. For the freshest presentation, I suggest preparing the salad wreath the day that you are serving it. The dressing can be prepared a day ahead.
Should you have any leftovers, store them in an airtight container in the refrigerator. The salad ingredients will lose some crispness so should be eaten within 24 hours. If your Smoked Salmon Wreath has been at room temperature for 2 hours, the leftovers should be discarded.
Variations and substitutions:
Consider the suggestions for this Smoked Salmon Wreath as a base on which to present foods that you like. For example, you could add some hard-boiled egg, avocado, cherry tomatoes or artichoke hearts.
Other suggestions are:
Cos lettuce – you could use another variety of lettuce, rocket/arugula or baby spinach leaves if you prefer. The curly leaves of baby frisee make an attractive base also.
Cold smoked salmon – if you prefer, you could use hot smoked salmon, broken into chunks. As another alternative, you could use smoked chicken breast or slices of rare roast fillet of beef.
Fresh dill – if you don’t like dill, you could use finely chopped chives, parsley or some lemon zest.
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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Smoked Salmon Wreath
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Salad:
- 2 baby cos lettuce/romaine See Note 1
- 200 g (7 oz) smoked salmon – sliced
- ½ medium red onion – thinly sliced
- 3 medium red radishes – thinly sliced
- 3 baby cucumbers – thinly sliced lengthways
- 2 tablespoon capers See Note 2
- 3 sprigs fresh dill
- 1 large lemon – cut into 8 wedges
For the Sauce:
- 4 tablespoon Greek yoghurt
- 4 tablespoon sour cream
- 2 teaspoon freshly squeezed lemon juice
- 1 tablespoon prepared horseradish
- 2 teaspoon fresh dill – finely chopped
- freshly ground black pepper – to taste
Instructions
For the Sauce:
- Add all the sauce ingredients to a small bowl and mix well to combine. Add the sauce to a small serving bowl and refrigerate until you are ready to serve. Place the bowl in the centre of the wreath when serving.
For the Salad:
- Wash and dry the lettuce, separate the leaves and arrange them in a wreath shape on a large white serving platter or board. Leave room in the centre for your sauce bowl. My platter had a diameter of 27 cm/10 ½”. If you are making a wreath for a larger number of people, you may need a larger platter or board.
- Lay pieces of smoked salmon, lightly folded, on the lettuce. For the best appearance, aim to give the platter a little height and not have the salmon lying flat.
- Continue with the remaining ingredients, tucking them in and arranging them in a way which is balanced and pleasing to look at.
- Serve alongside thinly sliced sourdough rye bread, or to keep it gluten-free, appropriate crackers.
Notes
- Lettuce: I have chosen baby Cos/Romaine lettuce as it is more robust and crisper than a tender lettuce such as butter or oak leaf lettuce. You could use another green leaf such iceberg lettuce, rocket/arugula, baby spinach or curly frisee if you prefer.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Rebecca
This recipe has become a holiday favourite for our family. I’ve made it several years in a row and it always gets rave reviews. It looks so fancy but really is so simple to put together. I make the sauce as per the recipe and then also a dairy free version for allergies and it’s always a hit.
Alexandra Cook
Hi Rebecca,
Thank you so much for your lovely comment.
It’s fantastic to hear you have made this several years in a row! Alex xo
Beth Anne
This was such a winner at my recent holiday party! It was so easy to put together yet looked so elegant on the table. Don’t skip the sauce! It really takes the flavor over the top and makes it hard to leave the appetizer table! Yum!
Alexandra
Hello Beth Anne, I am delighted to hear that you and your guests enjoyed the Smoked Salmon Wreath. Thank you for taking the time to let me know. 🙂
Leigh Hill
Another amazing recipe! We made it for Xmas day – super easy to make and so delicious. It didn’t look quite as good as yours though 🙂
Alexandra
Hi Leigh!
Lovely to hear you tried another recipe.
I am sure your wreath looked beautiful 🙂
Many thanks, Alex
Leanne
Love how fresh and elegant this looks! Perfect for a holiday brunch!
Alexandra
Thank you Leanne, I am delighted that you like the recipe. It would be ideal for a brunch! 🙂