The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Salmon Wreath with Dill Yoghurt
Nothing rings in the festive season quite like a Christmas wreath. And this one goes on your dining table! Starring delicate flakes of hot-smoked salmon fillets. Paired with a bouquet of sweet roasted vegetables. A dill yoghurt dip in the middle, to tie it together.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 1 handful of fresh dill
- 4 garlic clove
- 2 parsnip
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 2 pepper
- 80g rocket
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 onion
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4 carrot
- 1 unwaxed lemon
Nutritional Information
Calories: 502
Protein: 39g
Carbs: 39g
Fat: 23g
Hot-smoked Salmon Wreath with Dill Yoghurt
Nothing rings in the festive season quite like a Christmas wreath. And this one goes on your dining table! Starring delicate flakes of hot-smoked salmon fillets. Paired with a bouquet of sweet roasted vegetables. A dill yoghurt dip in the middle, to tie it together.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the parsnips and carrots into 2cm thick batons (peel optional). Cut the onions into 6 wedges each. Finely chop or crush the garlic and set aside one-third to use later. Transfer everything to a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 10 mins.
- Make the dip; finely chop the dill. Place half into a small bowl and mix with the yoghurt. Add a squeeze of lemon juice and season with sea salt and black pepper.
- Thinly slice the peppers. After 10 mins of roasting, remove the tray from the oven. Add the peppers to the tray then return to the oven. Roast for another 10-15 mins, until all veg are soft and golden.
- Make the dressing; add the mustard, balsamic, remaining garlic (to taste), 1 tbsp olive oil and a squeeze of lemon juice (to to taste) to a small mixing bowl. Mix well and season to taste with sea salt and black pepper.
- Once the veg is roasted, remove from the oven and stir in the dressing and remaining dill. Flake the smoked salmon into chunks, discarding the skin
- To create your wreath, get a large round dish and place the yoghurt dip in the middle. Scatter the roasted veg, rocket and salmon all the way around the dip. Garnish with the remaining lemon, cut into wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.