WREATHS

SEAFOOD WREATH

Prepare this recipe a day ahead and serve it as an impressive starter to your festive meal.

Serves: 10-12 Preparation time: 1 hour, plus overnight chilling time

♥ 500g thin slices of smoked salmon or salmon trout
♥ 400g smoked peppered mackerel fillets
♥ 212g can salmon, drained
♥ 250g cream cheese
♥ 2 spring onions, chopped
♥ grated zest of 1 lemon
♥ 30ml chopped dill, plus extra sprigs for garnishing
♥ 250ml sour cream
♥ 1 cucumber
♥ 2 celery sticks
♥ 8 radishes, thinly sliced
♥ micro herbs, to garnish
♥ 2 lemons, cut into wedges
♥ melba toast, for serving

1 Spray a 22cm tube tin with non-stick cooking spray. Line the inside of the mould with the slices of salmon. Refrigerate while you prepare the filling.

Remove the skin and any bones from the mackerel. Put the mackerel into a food processor and process until it