This Smoked Salmon Wreath will make a stunning centrepiece for your festive table. It is a quick, easy, no-cook, elegant dish, which is a perfect starter for a heavier meal to follow.
Course Appetiser, Brunch, Festive, Salad, Side Dish
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).