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Gold Oak-Smoked Trout Salad Wreath
Ingredients
- 6 sticks celery
- 2 Woolworths Mediterranean cucumbers
- 1 x 75 g punnet Woolworths micro vegetables
- 6 radishes, thinly sliced
- 1 x 300 g side Woolworths oak-smoked trout with edible gold dusting 1 x 300 g side
- Micro greens, to garnish
- For the dressing:
- 4 tbsp Woolworths horseradish sauce
- 1 lemon, juiced
Preparation
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Using a vegetable peeler, shave the celery and cucumber into ribbons, then place in iced water to curl.
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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.
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Add the micro vegetables and radish and top with the gold trout.
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Garnish with microgreens and drizzle over the dressing.
