Smoked Salmon Wreath

This is a beautifully presented wreath, full of different flavours and textures and perfect to pull apart to snack on.

Serves: 4

180g smoked salmon

1 small bulb fennel

Juice 1 lemon

4 radishes

1 avocado

2 spring onions

1 small cucumber

½ lemon

1 tsp horseradish cream (optional) 100g soft goat’s cheese or cream cheese 1 tbsp capers

Micro herbs and edible flowers, to decorate

1. Start by preparing your ingredients.

2. Separate the layers of the smoked salmon and roll.

3. Halve the fennel lengthways, place flat side down and slice finely. Place in a bowl with the lemon juice and set aside (30 mins to a day ahead).

4. Slice the radish into little circles. 5. Quarter the avocado and slice into fans. 6. Finely slice the white part of the spring onion. Cut the green part of the spring onion into 7–8cm lengths and finely slice lengthways. Place the green part in a bowl with ice water to curl it.

7. Use a peeler or mandolin to thinly slice the cucumber lengthways to form ribbons. Roll the lengths.

8. Halve the lemon lengthways, place the flat side down and slice thinly.

9. Mix the horseradish (if including) with the goat’s cheese or cream cheese.

10. Now assemble the wreath. Place a small plate or bowl on a serving platter and use it to guide you to form a circle. Smear the goat’s/cream cheese around the plate and then remove the plate. Use this as your template to build the wreath.

11. Place the pickled fennel on top of the cheese, then build the wreath by adding all the ingredients over the base. Space out each ingredient and artistically arrange to form a beautiful ring.