Oak-smoked trout salad wreath
Favourite salads can be found on most Christmas menus in South Africa but it’s possible to make almost any one extraordinary by presenting it as a festive wreath.
| Recipe By: | TASTE |
| Serves: | 6 |
| Prep Time: | 20 minutes |
Ingredients
- 6 celery sticks
- 1 Mediterranean cucumber, halved and sliced diagonally
- 1 x 75 g punnet micro vegetables
- 3 radishes, thinly sliced
- 300 g oak smoked trout
- micro greens, to garnish
- 4 tbls horseradish sauce
- 2 lemon, zested, plus extra for squeezing
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Using a vegetable peeler, shave the celery and cucumber into ribbons, then place in iced water to curl.
- Once the celery has curled, drain and transfer to a large serving platter and arrange in a circle with the cucumber ribbons to resemble a wreath.
- Add the micro vegetables and radish and top with the gold trout.
- To make the dressing: mix 4 tbls of horseradish with the juice of 1 lemon
- Garnish with microgreens and drizzle over the dressing.
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