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Smoked Salmon Wreath
Preparation : 20 min
Cooking : 0 min
Total time : 20 min Rest : 0 min
Equipment
Food Processor
6 people
2 baby cos lettuce
200 g smoked salmon - sliced
3 medium red radishes
3 baby cucumbers
2 tsp capers
3 sprigs fresh dill
1 large lemon
60 g of Greek yoghurt
60 g sour cream
2 tbsp freshly squeezed lemon juice
15 g horseradish
1 sprig fresh dill
1 pinch freshly ground black pepper
Associated products
RECIPE STEPS
1
Add all the sauce ingredients to the small bowl food processor bowl. Run until well combined, approx. 20 seconds.
2
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.
3
Place 2mm slicing blade in large Food Processor Bowl. Slice radishes. Set aside.
4
Slice baby cucumbers, long ways. Set aside.
5
Slice ends off lemon, cut in half length ways. Place both halves together on right side of large feeding tube. Slice & set aside.
6
Wash and dry the lettuce, separate the leaves and arrange them in a wreath shape on a large white serving platter or board.
7
Leave room in the centre for your sauce bowl.
8
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.
9
Continue with the remaining ingredients, tucking them in and arranging them in a way which is balanced and pleasing to look at.
Perfect salad or starter for your Christmas menu.
Developed by Vanessa Campbell for Magimix
