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Smoked Salmon Wreath

Smoked Salmon Wreath

By: Sammy Jones

This is a beautifully presented wreath, full of different flavours and textures and perfect to pull apart to snack on.



Prep time

Cook time



  • 180g smoked salmon
  • 1 small bulb fennel
  • Juice 1 lemon
  • 4 radishes
  • 1 avocado
  • 2 spring onions
  • 1 small cucumber
  • ½ lemon
  • 1 tsp horseradish cream (optional)
  • 100g soft goat’s cheese or cream cheese
  • 1 tbsp capers
  • Micro herbs and edible flowers, to decorate


  • Start by preparing your ingredients.
  • Separate the layers of the smoked salmon and roll.
  • Halve the fennel lengthways, place flat side down and slice finely. Place in a bowl with the lemon juice and set aside (30 mins to a day ahead).
  • Slice the radish into little circles.
  • Quarter the avocado and slice into fans.
  • Finely slice the white part of the spring onion. Cut the green part of the spring onion into 7–8cm lengths and finely slice lengthways. Place the green part in a bowl with ice water to curl it.
  • Use a peeler or mandolin to thinly slice the cucumber lengthways to form ribbons. Roll the lengths.
  • Halve the lemon lengthways, place the flat side down and slice thinly.
  • Mix the horseradish (if including) with the goat’s cheese or cream cheese.
  • Now assemble the wreath. Place a small plate or bowl on a serving platter and use it to guide you to form a circle. Smear the goat’s/cream cheese around the plate and then remove the plate. Use this as your template to build the wreath.
  • Place the pickled fennel on top of the cheese, then build the wreath by adding all the ingredients over the base. Space out each ingredient and artistically arrange to form a beautiful ring.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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