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Oak-smoked trout salad wreath

Salad recipes

Oak-smoked trout salad wreath

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Oak-smoked trout salad wreath

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

6 celery sticks
2 Woolworths Mediterranean cucumbers
1 x 75 g Woolworths micro vegetables punnet
6 radishes, thinly sliced
1 x 300 g Woolworths oak-smoked trout
Microgreens, to garnish

For the dressing, mix:

4 T Woolworths horseradish sauce
1 lemon , juiced

Method

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. Garnish with microgreens and drizzle over the dressing.