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Smoked Salmon Grazing Wreath (Holiday Appetizer Board) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 29 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Appetizers
  • Method: No-Cook
  • Cuisine: International

Description

This Smoked Salmon Grazing Wreath is a visually stunning and flavorful holiday appetizer board perfect for entertaining. It combines a creamy garlic & herb cheese base with fresh vegetable ribbons, peppery rocket, and elegant layers of smoked salmon, garnished with vibrant pomegranate seeds, lemon wedges, and served with crisp melba toast or mini bagels. Ideal for creating memorable gatherings with fresh, balanced flavors and eye-catching presentation.

Ingredients

Scale

For the Cheese Base

  • 300 g Philadelphia intense garlic & herb soft cheese

For the Fresh Vegetables

  • ½ cucumber
  • ½ fennel bulb
  • 50 g rocket (arugula)
  • ½ red onion, finely chopped

For the Garnishes

  • 50 g pomegranate seeds
  • 2 lemons, cut into wedges

For Drizzling and Serving

  • 1 tbsp extra virgin olive oil, for drizzling
  • Tyrrell’s sweet chilli & red pepper crisps (optional)
  • Melba toast or mini bagels, to serve

Instructions

  1. Prepare the Cheese Base: Gather a large round serving board. Using a small butter or palette knife, spread dabs of the Philadelphia garlic & herb soft cheese around the edge of the board. Arrange the cheese in two rings in a sunburst pattern, leaving a spacious center for the other toppings.
  2. Make the Fresh Vegetable Ribbons: Using a vegetable peeler or mandoline, shave thin ribbons of cucumber and slices of fennel. Toss these ribbons in a bowl with the rocket leaves, a drizzle of extra virgin olive oil, a squeeze of lemon juice, and seasoning like salt and pepper to balance the flavors.
  3. Assemble the Salad Layer: Arrange the dressed fresh vegetable mixture directly on top of the cheese rings on the serving board. This adds a fresh and colorful base for the smoked salmon.
  4. Add the Smoked Salmon: Tear the smoked salmon into smaller, bite-sized pieces. Elegantly drape the salmon pieces over the fresh salad mixture, layering thoughtfully to create visual appeal.
  5. Garnish: Sprinkle the finely chopped red onion and pomegranate seeds evenly over the top of the assembled wreath. Drizzle the remaining extra virgin olive oil over everything to add a rich, glossy finish. Season with a pinch of black pepper for added flavor.
  6. Final Touches and Serving: Tuck lemon wedges around the wreath to add a citrusy zest for guests to squeeze as desired. Place crisp melba toast, mini bagels, or Tyrrell’s sweet chilli & red pepper crisps on the side, inviting guests to help themselves to this festive grazing board.

Notes

  • This grazing wreath celebrates a beautiful balance of fresh, creamy, and smoky flavors, making it an impressive holiday centerpiece.
  • The thin vegetable ribbons add a delightful texture contrast to the smooth cheese and tender smoked salmon.
  • Adjust the quantity of smoked salmon or cheese to suit dietary needs or portion size for your gathering.
  • Serve immediately after assembling to ensure freshness of the vegetables and prevent sogginess.
  • Vegetarian guests can enjoy this by omitting the smoked salmon and increasing the cheese and vegetables.

Find it online: https://recipes.mbeams.com/smoked-salmon-grazing-wreath-holiday-appetizer-board-recipe/