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Smoked Salmon Wreath. A recipe by It's Not Complicated Recipes.

Smoked Salmon Wreath

This show-stopping platter will be a perfect centrepiece for your festive celebrations. It is simplicity-plus to make as no cooking is required. In addition, it has a variety of flavours and textures which are
perfectly balanced by the creamy, flavour-filled dressing. This no-fuss starter is so easy, so delicious
and as such, perfect for entertaining.
Course Appetiser, Brunch, Salad
Cuisine International
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 124kcal
Author Alexandra



  • 1 small head of frisee lettuce See Note 1
  • 200 g smoked salmon
  • 2 large spring onions/scallions
  • 4 red radishes, thinly sliced See Note 2
  • 1 lemon, thinly sliced See Note 3
  • 3 baby cucumbers, thinly sliced lengthways See Note 4
  • 12 caper berries See Note 5
  • 3 sprigs dill leaves


  • 2 tablespoon Greek yoghurt
  • 2 tablespoon sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoon prepared horseradish
  • 1 teaspoon dill leaves finely chopped
  • freshly ground black pepper to taste


  • Wash and dry the lettuce leaves and arrange in a wreath shape on a large white platter or board.
    Lay pieces of smoked salmon, slightly folded, on the lettuce. For the best appearance, aim to give the platter a little height and not have the salmon lying flat.
  • Finely slice the radish and cucumber, using a mandolin or knife.
  • To make spring onion curls, cut them into 4cm lengths and thinly slice lengthways.
    Place in a bowl of iced water for 3-4 minutes or until lightly curled. Drain well, and add to the platter.
  • Continue with the remaining ingredients, tucking them in and arranging them in a way which is balanced and pleasing to look at.
  • Make the dressing and put into a small bowl. Place in the centre of the wreath.
    Serve alongside thinly sliced sourdough rye bread.


  1. In this case, set aside the exterior, dark green leaves to use for another purpose. For the salad, the pale green leaves are tender with a milder flavour.
  2. Before slicing, remove the top of the radish and the root end.
  3. To make a lemon twist, cut a thin slice of lemon. Here, make a small cut from the rind to the centre of the lemon slice and twist the lemon
  4. Roll the sliced cucumber into a circle and tuck it in around the other ingredients.
  5. Leave the stem on the caper berries; in this case, they look better that way. 


Calories: 124kcal | Carbohydrates: 13g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 462mg | Potassium: 499mg | Fiber: 2g | Sugar: 6g | Calcium: 73mg | Iron: 1mg