Gold oak-smoked trout salad wreath

Gold oak-smoked trout salad wreath

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  • 6
  • Easy
  • Dairy free Fat conscious Health conscious Pescatarian
  • 20 minutes
  • Woolworths MCC Brut Non- Vintage
  • Buy Ingredients Here


  • 2 Woolworths Mediterranean cucumbers
  • 1 x 75 g Woolworths micro vegetables punnet
  • 6 radishes, thinly sliced
  • 1 x 300 g Woolworths oak-smoked trout with edible gold dusting side
  • Microgreens, to garnish
  • For the dressing, mix:
  • 4 T Woolworths horseradish sauce
  • 1 lemon, juiced

Cooking Instructions

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.

Chef's note: “Favourite salads can be found on most Christmas menus in South Africa but it’s possible to make almost any one extraordinary by presenting it as a festive wreath. For this version, the hint of sparkle from the Woolies gold trout adds something truly special.”

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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