SPRING SMOKED SALMON WREATH WITH @boursinuk - USE for your Easter Gathering!

 Welcome back to our new series ‘How To Platter’, where we show you how to create, assemble & build beautiful edible centrepieces for your gatherings.

Now, this weeks’ platter might look slightly ‘tricky’, but the key here is (1) building up layers, (2) styling your salmon & cucumber ribbons to give it a ‘blousey’ feel and (3) using delicate garnishes at the end to make it look really special.

Couple of thing to note…

~ We didn’t want to use cream cheese alone for the base, so we folded in @boursinuk to make a rich, garlicy, herby, delicious spread.

~ You can top your wreath with anything you like, we’ve gone for customers, radish, dill & capers, but you can add red onion, peppers, pickles…make it your own!

Ingredients:

2 Boursin Garlic & Herbs 200g

Standard Cream Cheese

2 Avocados

400g Smoked Salmon

1 Cucumber

2 Baby Cucumbers

2 Lemons

5 Radishes

Capers

Dill

Black pepper

Edible flowers

1. Place a bowl in the middle of your platter to use as a guide.
2. Halve & peal your avocados, thinly slice and squeeze over lemon juice.
3. Fold your Boursins with cream cheese & put in a piping bag. 
4. Pipe groups of 3 dots (varying sizes) of the creamy Boursin mixture all around the board, focusing on creating neat edges & areas where the salmon will sit. 
5. Ribbon your salmon in the gaps to create a light blousy texture. 
6. Remove the bowl from the centre. 
7. Use a vegetable peeler to create cucumber ribbons. 
8. Arrange the cucumber ribbons to create more texture & flow. 
9. Add slices of baby cucumber in groups of 3 to create a varied texture. 
10. Slice the lemon into thin halves & add around the wreath.
11. Add radish slices, sprigs of dill & a sprinkle of capers. 
12. Finish with a crack of black pepper & some edible flowers. 
13. Serve with freshly toasted bagels - guests can build their own perfect bite! #platter #howto #smokedsalmon #howtoplatter #salmonwreath