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Serving size
Ingredients
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
Allergens
Contains:
Fish, Sulphites, Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 502Kcal |
| 353kJ | 2101kJ | |
| Fat | 3.8g | 23g |
| of which saturates | 0.7g | 4.2g |
| Carbohydrates | 6g | 39g |
| of which sugars | 4.4g | 26g |
| Protein | 6.5g | 39g |
| Salt | 0.51g | 3.0g |
| Fibre | 2.0g | 12g |
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
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.
Cooking Instructions
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.
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