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.
Gold Oak-Smoked Trout Salad Wreath https://demandafrica.com/food/recipes/gold-oak-smoked-trout-salad-wreath/