From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

Phone:      0862396975
Address:   Cork, ireland

Clara Cooks

Smoked Salmon Wreath

I found a delicious way to serve up your smoked salmon for Christmas! 


  • 1 large fennel bulb, trimmed, core removed
  • 3 limes
  • 2 green shallots, trimmed
  • 3 large ripe avocados
  • 250g cucumbers, peeled into ribbons
  • 200g (1 bunch) radishes, trimmed, washed, thinly sliced
  • 400g sliced smoked salmon
  • Extra virgin olive oil, to drizzle
  • Crème fraîche, to serve
  • Salmon roe, to serve
  • Fresh dill sprigs, to serve
  • Micro herbs, to serve
  • Crackers or bread, to serve


  1. Very thinly slice the fennel lengthways. Place in a bowl with the juice of 1 lime. Add a pinch of salt, toss to combine and set aside to pickle.
  2. Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well and pat dry with kitchen paper.
  3. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season with salt and pepper.
  4. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, shallot and salmon over the top. Drizzle with oil and season with pepper. Dollop on crème fraîche and salmon roe. 
  5. Scatter with the dill and micro herbs. Serve immediately with crackers or bread



Recipe sourced from Taste Australia

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