Wow your family and friends with this gorgeous smoked salmon and avocado wreath. A simple assembly idea to serve your favourite appetiser.
Ingredients
- 1 NZ avocado ripe whilst firm, halved and peeled
- 1 lemon halved
- 1 large cucumber peeled in ribbons
- 2 radishes mandolined
- 100 g Aoraki Pohutukawa Hot Smoked Salmon Fillet
- ⅓ cup bocconcini
- Handful of Superb Herb crazy peas
- 2 tbsp Seasons Gourmet vegan chunky dips – basil & cashew with lime
- Edible flowers optional
- Salt
- Wine match: Blind River Awatere Valley sauvignon blanc
Instructions
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.