Festive Smoked Salmon Wreath

Looking for a festive centrepiece that’s as good for you as it looks? This smoked salmon wreath is the answer. Packed with fresh, vibrant ingredients and topped with our gut-loving Total Tummy Turmeric Mayo, it’s the perfect way to impress your guests and nourish your body. Easy to make, beautiful to serve, and full of flavour—what more could you want this holiday season?

Ingredients

• 1 large fennel bulb, trimmed, core removed
• 3 limes
• 2 green shallots, trimmed
• 3 large ripe avocados
• 250g baby cucumbers, peeled into ribbons
• 100g lettuce
• 1 packet alfalfa sprouts
• 200g (1 bunch) radishes, trimmed, washed, thinly sliced
• 400g sliced smoked salmon
• Total Tummy Turmeric Mayo to serve
• Fresh dill sprigs, to serve
• Gluten-free crackers or crusty bread, to serve (optional)

What to do:

1. Use a mandoline to slice the fennel thinly, lengthways. Toss it in a large bowl with the juice of 1 lime and a pinch of salt. Let it pickle while you prep the rest.
2. Cut the shallots into 8cm lengths, then slice them thinly. Place in iced water for 2-3 minutes to curl up. Drain well.
3. Mash the avocados in a bowl, then add the juice from the remaining limes and season to taste. Stir to combine.
4. Drain the fennel and start assembling. Arrange the avocado in a heaped circle on a large plate.
5. Layer the pickled fennel, cucumber ribbons, radish, shallots, and smoked salmon over the top.
6. Dollop with Total Tummy Turmeric Mayo for that gut-loving kick and a pop of colour.
7. Season with pepper, then scatter the dill and shallots over the top.
8. Serve immediately with crackers or crusty bread if you like.