Smoked salmon and avocado wreath

Smoked salmon wreath with highly decorative accents of edible flowers, lemon slices, fresh herbs and avocado slice spirals.
Wow your family and friends with this gorgeous smoked salmon and avocado wreath. A simple assembly idea to serve your favourite appetiser.

Prep Time 25 minutes
Total Time 25 minutes
Course Appetiser, Dinner, Lunch, Salad



Make avocado rosettes

  • Cut avocado in half and peel off the skin. Lay one half of the avocado, cut side down, and slice thinly.
  • Fan out avocado slices to make a long line with the slices overlapping each other.
  • Starting from one end, curl avocado slices carefully towards the centre. Continue curling until you get a rosette. Repeat. You can make smaller rosettes with half the slices.
  • Squeeze fresh lemon juice over the avocado rosettes so they don’t brown.

Assemble wreath

  • Place thinly sliced lemon to the beginning of the wreath. Arrange cucumber peels and radish in a wreath shape on your serving plate or small platter, leaving room for the avocado rosettes.
  • Slice your smoked salmon into chunks then add salmon chunks, bocconcini, crazy peas and spoonfuls of pesto to the wreath.
  • Carefully transfer the avocado rosettes onto the wreath using a spatula. Sprinkle with salt and add edible flowers.
  • Enjoy with glasses of chilled Blind River Awatere Valley sauvignon blanc.
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Food wreaths are a great way to mark the occasion on the table. A visual treat to work up an appetite. You may try our lamb sausage roll wreath and our Christmas wreath platter to keep with the theme and cater to all taste buds around the table while composing a diverse menu.

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