OAK-SMOKED TROUT SALAD WREATH

Ingredients

6 celery sticks 1 Mediterranean cucumber, halved and sliced diagonally 1 x 75 g punnet micro vegetables 3 radishes, thinly sliced 300 g oak smoked trout micro greens, to garnish 4 tbls horseradish sauce

Cooking Instructions

Using a vegetable peeler, shave the celery and cucumber into ribbons, then place in iced water to curl.Once the celery has curled, drain and transfer to a large serving platter and arrange in a circle with the cucumber ribbons to resemble a wreath.Add the micro vegetables and radish and top with the gold trout. To make the dressing: mix 4 tbls of horseradish with the juice of 1 lemonGarnish with microgreens and drizzle over the dressing. 2 lemon, zested, plus extra for squeezing

#trout #salad #wreath