Wild Alaska Smoked Salmon Salad Wreath
Give your holiday party food some beautiful festive hues with an edible salad wreath anchored by Alaska smoked salmon.
- Prep Time: 30 Minutes
- Total Time: 30 Minutes
- Servings: 4 to 6
Ingredients
Wreath Base
- 5 ounces curly leaf lettuce
- 5 ounces baby spinach leaves
- 3 ounces winter salad mix
Alaska Salmon and Vegetables
- 6 ounces wild Alaska smoked salmon
- 12 red onion slivers
- 2 small/ snack cucumbers
- 2 carrots, peeled
- 3 to 4 radishes, sliced
- 2 oranges, divided
- 1/4 cup walnut pieces
- 1/2 cup pomegranate arils
- 3 to 4 small grape clusters
Garnishes and Dressing
- 4 to 6 small slices pumpernickel bread
- 1/2 cup bottled creamy dill mustard
- 3 tablespoon water
- 2 to 3 fresh dillfronds, chopped
- Juice of half orange
Preparation
-
Step 1 Make wreath base
Arrange lettuces in a wreath shape on a large round serving plate. Place an 8-to-12-ounce bowl in the center of the plate as a placeholder.
-
Step 2 Make the wreath add-ons
Arrange the salmon in clusters on top of lettuce, around the “wreath”. Cut cucumbers and carrots lengthwise into long slices with a peeler. Roll these up individually, and place around on top of lettuce. Peel and slice (in wheels) one of the oranges. Place orange and radish slices around. Sprinkle on the walnuts and pomegranate arils. Decorate with grapes as well.
-
Step 3 Make pumpernickel stars
Using a cookie cutter, cut out small star shapes from the bread. Arrange around plate.
-
Step 4 Prepare dressing
Mix the creamy dill mustard, water, juice of half an orange, and chopped dill. Pour into the center of bowl.
