Recipe
Smoked Salmon, Cream Cheese & Avocado Christmas Wreath
Prep: 40 Minutes
Serves: 6
“This refreshingly colourful Christmas wreath recipe idea will brighten up those winter mornings in style.”
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Use St Pierre Brioche Buns alongside smoked salmon, cream cheese and avocado to create a magnifique Christmas wreath centrepiece for your dinner table. Served on a large round platter and ideal for sharing with loved ones, this festive breakfast or brunch idea is simple to make and will easily impress those you are celebrating with.
Ingredients
- 6 St Pierre Brioche Buns
- 1 avocado
- 2 lemons, 1 juiced and 1 sliced
- Pinch chilli flakes
- Pinch salt
- 3 baby cucumbers (or half regular cucumber)
- 3 tbsp cream cheese
- 100g sliced smoked salmon
- 6 radishes, thinly sliced
- 1 spring onion, halved and cut into very thin strips
- Few sprigs fresh dill
- Cress
- Few caperberries or capers
Method
- Halve and de-stone the avocado then scoop out the flesh onto a plate. Mash with a fork before squeezing over the lemon juice.
- Add a pinch of chilli flakes and a pinch of salt before mixing well and setting aside
- Use a speed peeler to make ribbons from the cucumbers, or just slice them very thinly with a knife
- Lightly toast the brioche buns and arrange in a ring one a large round serving platter or board
- Spread the smashed avocado over three of the bun bases and spread cream cheese over the other three
- Divide the smoked salmon between the buns, then add a few slices of radish, some cucumber ribbons, shredded spring onion and a little dill
- Scatter over some cress and arrange the lemon slices and caperberries in the middle of the platter
- Serve with the bun lids on the side
Bon appétit!
