Smoked Salmon Wreath
Create a beautiful Smoked Salmon Wreath using fresh lettuce, smoked salmon, crisp vegetables, and creamy dill horseradish sauce. Perfect for Christmas brunch, holiday entertaining, and festive appetizer platters. Ready in just 25 minutes.
Ingredients
For the Salad
- 2 baby cos romaine lettuces
- 200 g 7 oz smoked salmon, sliced
- ½ medium red onion thinly sliced
- 3 medium red radishes thinly sliced
- 3 baby cucumbers sliced lengthwise
- 2 tablespoons capers
- 3 sprigs fresh dill
- 1 large lemon cut into 8 wedges
For the Sauce
- 4 tablespoons Greek yogurt
- 4 tablespoons sour cream
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon prepared horseradish
- 2 teaspoons fresh dill finely chopped
- Freshly ground black pepper to taste
Instructions
Make the Sauce
- In a small bowl, combine the Greek yogurt, sour cream, lemon juice, horseradish, chopped dill, and black pepper.
- Stir until smooth and well combined.
- Transfer to a serving bowl and refrigerate until serving.
Assemble the Smoked Salmon Wreath
- Wash and thoroughly dry the lettuce leaves.
- Arrange the lettuce on a large serving platter in a circular wreath shape, leaving space in the center for the sauce bowl.
- Lightly fold the smoked salmon slices and arrange them over the lettuce to create height and texture.
- Evenly tuck the sliced cucumbers, radishes, red onion, capers, fresh dill sprigs, and lemon wedges throughout the wreath.
- Place the chilled sauce bowl in the center.
- Serve the Smoked Salmon Wreath with thin slices of rye sourdough bread or gluten-free crackers.
Notes
- Greek yogurt provides a lighter alternative while maintaining a creamy texture.
- The horseradish can be adjusted depending on your preferred level of spice.
- Smoked trout also works beautifully as a substitute for smoked salmon.
- Serve chilled for the best flavor and presentation.