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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

Instructions

  1. Using a vegetable peeler, shave the celery and cucumber into ribbons, then place in iced water to curl.




  2. 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.

  3. Add the micro vegetables and radish and top with the gold trout.

  4. Garnish with microgreens and drizzle over the dressing. 

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