- 1 large fennel bulb, trimmed, core removed
- 3 limes
- 2 shallots, trimmed
- 3 large ripe avocados
- 250g baby cucumbers, peeled into ribbons
- 200g radishes, trimmed, washed, thinly sliced
- 400g sliced smoked salmon
- Extra virgin oil, to drizzle
- Fresh dill sprigs
- Micro herbs
- Crème fraiche (optional)
- Salmon roe (optional)
1. Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine, and set aside to pickle.
2. Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.
3. Drain fennel. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, shallot and salmon over the top. Drizzle with oil and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with the dill and micro herbs. Serve immediately with crackers or bread, if you like.
Last but not least, if you are looking to fully enjoy your food while avoid overeating this Christmas, then try to ask yourself these 3 questions:
- Do I really want this food?
- How full am I now?
- How much am I enjoying the food?
I hope everyone has a lovely Christmas filled with love, joy and beautiful food. Grace xx
Recipe and pictures from: https://www.taste.com.au/recipes/smoked-salmon-wreath-recipe/j5dw6qss?r=recipes/6rynmbp2
Grace (Daiqing) Yu - Dietitian and Nutritionist
Grace graduated from Flinders University with a Masters in Nutrition and Dietetics. She has a strong passion for food and cooking and is well-exposed to both Asian and Western cultures and cuisine. Grace believes everyone should enjoy food while also staying healthy and feeling good! She provides a nutrition assessment and can tailor an individualised meal plan to develop sustainable healthy eating habits that fit into your lifestyle.
More info can be found here