Festive smoked sockeye salmon wreath with avocado lemon cream, winter leaves & red grapes
- To make the avocado lemon cream, blend or mash avocado with crème fraîche, lemon zest, lemon juice and olive oil until smooth and pale green. Season to taste.
- On a large round platter, spread the avocado cream in a thick, textured circular ring, leaving the centre of the platter clean.
- Scatter chicory and radicchio leaves gently over the avocado ring.
- Fold smoked salmon slices into soft ribbons and place them on top of the leaves, following the circular shape.
- Tuck in red grape halves. Add carrot ribbons for height and movement.
- Adjust spacing to keep the wreath organic, not too tightly packed.
- Finish with herbs and seasoning .Scatter micro herbs or small rosemary sprigs sparingly for a festive but refined look.
- Drizzle lightly with olive oil and add cracked black pepper.
- Chill briefly or serve immediately.
What you’ll need:
For the Wreath
- 300–350g LEAP smoked salmon slices
- 1 chicory, leaves separated
- 1 small radicchio, leaves separated
- A handful of red grapes, halved
- 1 carrot, peeled into ribbons
- Micro herbs (optional)
- Small rosemary sprigs
- Olive oil
- Black pepper
For the Avocado Lemon Cream
- 1 ripe avocado
- 150g crème fraîche
- Zest of 1 lemon
- Juice of ½ lemon
- 1–2 tbsp olive oil
- Salt & pepper
Smoked Sockeye Salmon
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