Smoked Salmon Starter

An elegant caviar wreath starter layered with black pepper smoked salmon, avocado, cucumber ribbons, radish, crème fraîche, capers and fresh chives, served with lemon wedges and crisp water crackers.

SERVES 4

TIME: 20 mins

~ 300 calories per serve

~ 15g protein per serve

Ingredients

200 g black pepper–crusted smoked salmon

1 ripe avocado, sliced

3 radishes, thinly sliced

1 Lebanese cucumber, spirals

1 small red onion, diced

½ cup crème fraîche

2 tbsp capers, drained

1 lemon, cut into wedges

30–50 g high-quality caviar

Fresh chive sprigs

Water crackers, to serve.

Method

Form the salmon wreath

Arrange folds or curls of black pepper-crusted smoked salmon in a loose circle around the caviar dish, forming the wreath base.

Layer in the extras

Tuck avocado slices, spirals of fresh cucumber, radish rounds, and lemon wedges into the salmon ring, evenly spacing for balance.

Add texture and contrast

Spoon small dollops of crème fraîche around the wreath. Scatter red onion slices and capers throughout. Season with a little extra cracked black pepper.

Garnish with fresh chive sprigs and serve with crackers.