Smoked Salmon Wreath 

METHOD

Step 1

Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle.

Step 2

Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.

Step 3

Drain fennel. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, shallot and salmon over the top. Drizzle with oil and season with pepper. Dollop on creme fraiche. Scatter with the dill. Serve immediately with crackers or bread, if you like.

INGREDIENTS

1 large fennel bulb, trimmed, core removed 

3 limes 

2 green shallots, trimmed 

3 large ripe avocados 

250g baby cucumbers, peeled into ribbons 

200g (1 bunch) radishes, trimmed, washed, thinly sliced 

400g Tassal Smoked Aussie Salmon   

Extra virgin olive oil, to drizzle 

Crème fraîche, to serve 

Fresh dill sprigs, to serve