SMOKED SALMON WREATH

Sunday Territorian - - FRONTIER -

SERVES 8 // PREP 30 MINS IN­GRE­DI­ENTS

1 large fen­nel bulb, trimmed, core re­moved 3 limes 2 green shal­lots, trimmed 3 large ripe av­o­ca­dos 250g baby cu­cum­bers, peeled into rib­bons 200g (1 bunch) radishes, trimmed, washed, thinly sliced 400g sliced smoked salmon Ex­tra vir­gin olive oil, to driz­zle Cre me frai che, to serve Salmon roe, to serve Fresh dill sprigs, to serve Mi­cro herbs, to serve Gluten-free crack­ers or crusty bread, to serve

METHOD Step 1

Use a man­dolin to very thinly slice the fen­nel length­ways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to com­bine and set aside to pickle.

Step 2

Cut shal­lots into 8cm lengths and thinly slice length­ways. Place in a bowl of iced wa­ter for 2-3 min­utes or un­til lightly curled. Drain well. Roughly mash the av­o­ca­dos in a bowl. Add the juice from the re­main­ing limes, sea­son and stir to com­bine.

Step 3

Drain fen­nel. Ar­range av­o­cado in a heaped cir­cle around the edge of a large plate. Ar­range pick­led fen­nel, cu­cum­ber, radish, shal­lot and salmon over the top. Driz­zle with oil and

sea­son with pep­per. Dol­lop on creme fraiche and salmon roe. Scat­ter with the dill and mi­cro herbs. Serve im­me­di­ately with crack­ers or bread, if you like.

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