Christmas Smoked Salmon Wreath

I used the recipe from @the_macpherson_diaries

Ingredients

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.

Smoked Salmon Crostini

With cream cheese, capers, dill, cucumber, pickled red onions, pops of pomegranate & garnished with mint

I used leftover ingredients from the salmon wreath I made on Xmas day