Cold Smoked Trout Wreath Salad with "Whipped Herby Feta" Recipe.

This recipe combines simple crunchy salad elements with the luxurious salty smoked trout slices and the whipped herby feta (made with high-quality feta & greek yogurt) provides a rich creamy contrast of textures and flavours. The festive wreath shape provides an attractive centre-piece to your table and makes a show-stopper starter for a large gathering to enjoy together.

Ingredients

Cold Smoked Trout (200g)
Salad Leaves (Radiccio, little gem, cos, etc)
1/4 Cucumber (thinly sliced)
3 Radishes (thinly sliced)
Red Onion (thinly sliced)
1 teaspoon Capers
Dill (or fennel fronds) whole leaves
Sesame seeds (toasted)
Smoked Salt Flakes & Freshly Ground coarse black pepper
Dark Rye Bread Slices
Lemon wedges to serve

Method

Layer up your salad leaves into a circular ring shape on a large plate or marble board, adding cucumber, red onion and radish slices and the lemon wedges as it builds up into an attractive wreath shape. Then lay out your cold smoked trout slices on top and in between various elements to create a beautiful and interesting pattern of colours.

Whipped Herby Feta Ingredients

100g Feta Cheese in brine, drained
100g Thick Greek yogurt
Zest of 1/2 lemon
1 tablespoon extra virgin olive oil
1/2 teaspoon Aleppo chilli flakes
1 tablespoons finely chopped fresh mint
1 tablespoons finely chopped fresh parsley
1 tablespoons toasted pine nuts
1 tablespoons crushed pistachios

Method

Combine the feta, Greek yogurt and lemon zest in a food processor and blend. While the processor is running, drizzle the olive oil through the top opening, until the feta is whipped to a smooth texture. Transfer the feta dip to a small serving bowl and smooth the top of the feta, making a well in the middle. Drizzle a little more olive oil all over and add the Aleppo pepper, chopped herbs, and nuts.

Place this at the side or in the centre of the wreath and serve with slices of dark rye bread (Search for pumpernickel in your local shop.)