A fresh and festive smoked salmon salad wreath is a delicious and easy appetizer that is perfect served over the holiday season.
Table of Contents
- Smoked salmon. Smoked trout can also be used.
- Lettuce. Use any lettuce of your choice. I prefer a crisp lettuce like Romaine lettuce for this salad.
- Fresh dill.
- Capers/caper berries.
- Salmon caviar/salmon roe.
- Fresh lemon slices.
- To serve: I served this salad with my garlic buttermilk dressing but use any salad dressing of your choice. I also like adding slices of seed bread/rye bread.
How to make smoked salmon salad
On a large platter, place the lettuce in a wreath-shape. Add the smoked salmon ribbon. Using a potato peeler, thinly slice the cucumber then roll each slice up and add to the wreath. Thinly slice the radish and add. Finish the wreath by decorating with fresh dill, sliced of lemon, capers/caper berries and dollops of caviar. Serve with salad dressing.
Can I make this ahead?
The salmon wreath can be assembled then place in the fridge for up to an hour before serving. Leftovers can be kept in the refrigerator for up to 3 days.
This smoked salmon salad wreath can be served on its own or with fresh bread as a lovely light meal. I also like adding a dip or creamy dressing like Dill Yogurt Sauce.
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- 14 oz (400g) cold smoked salmon ribbons
- 4 cups crisp lettuce
- 1 English cucumber
- 4 radishes
- ½ cup capers / caper berries
- 1 lemon sliced
- 3 tbsp salmon caviar
- Lay the lettuce in a wreath shape on a large serving board/platter.
- Add the smoked salmon ribbons to the lettuce.
- With a potato peeler, thinly slice the cucumber then roll each slice and add to the wreath.
- Thinly slice the radish and add to the salad along with the capers, lemon slices and caviar.
- Serve the salad with the dressing and slices of bread.