Wild Smoked Salmon Salad Wreath
Published 5th November, 2025
Serves: 6
Preparation: 20 Mins Cooking:
Ingredients
- 2 baby cos lettuce
- 1 continental cucumber
- 3 baby cucumbers
- ½ red onion, thinly sliced
- 4 radishes, thinly sliced
- 2 pkts Barossa Fine Foods Wild Smoked Salmon
- ⅓ cup dill fronds
- ⅓ cup flat leaf parsley leaves
- 1 bunch watercress, washed and dried
- 1 jar Beerenberg Creamy Seafood Sauce
- Lemon and lime wedges, to serve
Method
- Remove the outer leaves of the baby cos, wash and dry, then cut in half and thinly slice. Set aside.
- Using a peeler, peel long strips from the continental cucumber, then roll each strip lengthways to create a floret. Set aside.
- To make the wreath, place a large platter on the bench, then arrange the sliced baby cos in a circle. Add the radish, red onion, baby cucumbers and cucumber florets evenly around and over the baby cos.
- Roll up the slices of Barossa Fine Foods Wild Smoked Salmon and place around the wreath, then scatter over the dill fronds, parsley leaves and watercress.
- Serve with Beerenberg Creamy Seafood Sauce and lemon and lime wedges.
Where to find us
- Find Barossa Fine Foods Wild Smoked Salmon in select Woolworths and Coles supermarkets nationwide, as well as in leading independents and Barossa Fine Foods retail stores across South Australia.