Perfect for the festive season this Smoked Salmon Wreath looks fancy, but it is simple as and requires no cooking just a little assembling!
We love having salmon at Christmas and have always done so as my mum is a pescatarian, so to me, Christmas is salmon.
In the Smoked Salmon Wreath there is a dill cream cheese, pops of pomegranate and that lovely smoked salmon, I serve the wreath with lavosh, sliced bread or crackers and it is perfect to bring people together. Everyone digs in and helps themselves and has a yarn over some delicious food.
Ingredients in Smoked Salmon Wreath:
- Smoked salmon
- Cucumber
- Cream cheese, or cream fraiche
- Red onion,
- Sugar, white sugar but brown also works well
- Red wine vinegar, or white vinegar
- Pomegranate
- Dill
- Salad greens
- Good quality olive oil
- Lemon
- Flaky salt
How to make Smoked Salmon Wreath:
Make the red onion pickle by taking a medium sized jar, adding the onions, sugar and vinegar place the lid on and shake a couple of times to combine. Set aside to pickle.
Take a vegetable peeler and peel ribbons of the cucumber. Set aside.
Finely chop ¾ of the dill and place in a medium sized bowl with the cream cheese.
Take the lemon, cut around 5 nice thin slices and set aside. Squeeze the rest of the lemon into the bowl with the dill and cream cheese and mix well. Take your large platter and spread ¾ of the cream cheese mixture onto it leaving a small circle in the middle. This is the shape your wreath will take.
Place some salad greens sparingly around the cream cheese, then take your cucumber and roll to give a rough flower/spiral shape. Place these randomly over your cream cheese. The cream cheese helps them stay in place. Then do the same with the pieces of salmon. Now add some red onions. Top with little clusters of pomegranates. Add the slices of lemon.
Put the remaining cream cheese mix in a piping bag and pipe around the wreath.
Finish with a delicate drizzle of olive oil and a small sprinkling of flaky salt and the remaining dill sprigs. Make sure the dill is nice and small so that you just get a little piece when eating.
Serve with crackers and the remaining pickled onions on the side for people to drizzle on more if they desire.
If you are looking for more recipes using Salmon check out my posts for Balsamic & Beetroot Glazed Salmon and Miso Glazed Salmon.
Common questions about Smoked Salmon Wreath:
What can I use instead of cream cheese? You can use cream fraiche or to keep it dairy free you could use the solid part of coconut cream.
Can I make it in advance? Yes you can make in the morning and place in the fridge for a couple of hours, just leave off the drizzle of olive oil until you are ready to serve.
What wine shall I serve? Hands down this dish deserves bubbles or champagne.
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Smoked Salmon Wreath
Ingredients
- ½ red onion finely sliced into rings
- ½ cup red wine vinegar
- ½ cup sugar
- 1 cucumber
- ½ packet of dill stems removed
- 250 grams cream cheese at room temperature
- 1 lemon
- 40 grams of salad greens
- 300 grams smoked salmon
- ½ pomegranate seeds removed
- Good quality olive oil
- Flaky salt
Instructions
-
Make the red onion pickle by taking a medium sized jar, adding the onions, sugar and vinegar place the lid on and shake a couple of times to combine. Set aside to pickle.
-
Take a vegetable peeler and peel ribbons of the cucumber. Set aside.
-
Finely chop ¾ of the dill and place in a medium sized bowl with the cream cheese.
-
Take the lemon, cut around 5 nice thin slices and set aside. Squeeze the rest of the lemon into the bowl with the dill and cream cheese and mix well.
-
Take your large platter and spread ¾ of the cream cheese mixture onto it leaving a small circle in the middle. This is the shape your wreath will take.
-
Place some salad greens sparingly around the cream cheese, then take your cucumber and roll to give a rough flower/spiral shape. Place these randomly over your cream cheese. The cream cheese helps them stay in place. Then do the same with the pieces of salmon. Now add some red onions. Top with little clusters of pomegranates. Add the slices of lemon.
-
Put the remaining cream cheese mix in a piping bag and pipe around the wreath.
-
Finish with a delicate drizzle of olive oil and a small sprinkling of flaky salt and the remaining dill sprigs. Make sure the dill is nice and small so that you just get a little piece when eating.
-
Serve with crackers and the remaining pickled onions on the side for people to drizzle on more if they desire.
Recipe Notes
The cream cheese needs to be at room temperature, if it isn’t warm enough to mix well, you can place it in the microwave for a few seconds to soften.
Could you please give us the diameter (inner or outer) of the cream cheese circle.
Hello, I used a 34 cm platter/dish and started about an inch in from the edge, i hope that helps. It is a lovely dish for the festive season. xx Jana