Oraking Lachsfilet geräuchert in einem Osterkranz serviert

Easter wreath with smoked salmon

45 minutes

Mittel

4 people

This delicious and spring-like dish combines fine ingredients such as avocado, fennel and smoked salmon to create an artistic wreath that not only impresses visually, but also tastes good. The combination of avocado cream and crunchy vegetables is perfectly rounded off by the fresh aromas of lemon and herbs. An ideal dish for your Easter celebrations.

Ingredients

2 x Ora King smoked salmon 100g
4 mini cucumbers
1 medium fennel bulb
1 bunch of radishes
3 avocados
Some extra virgin olive oil
100 g crème fraîche
Juice and zest of an organic lemon
garden cress for garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Use a vegetable peeler to peel the cucumbers into long strips and twist them into small rolls. Finely slice the fennel and marinate with a little lemon juice, salt and olive oil. Cut the radishes into thin slices
Peel the avocados, remove the stone and mash the flesh with a fork into a creamy puree. Mix in the crème fraîche, season with lemon juice and a little zest as well as salt and pepper.
Spread the avocado cream evenly into a wreath on a large plate. Top alternately with fennel, smoked salmon, radish slices and cucumber rolls and garnish with cress.