Recipes

Smoked Salmon and Avocado Bruschetta Christmas Wreath

Add a festive touch to your table with this smoked salmon & avocado bruschetta Christmas wreath. Enjoy creamy avocado, fresh dill, ricotta, and smoked salmon together on crisp bruschetta slices, the perfect holiday appetiser.

Ingredients

2 ripe avocados
150g ricotta
Juice of 1 lemon
Small bunch of fresh dill, finely chopped
1 half-baked baguette (for bruschetta slices)
150-200g smoked salmon, sliced

Method

Preheat your oven to 180°C fan and slice the half-baked baguette into thin rounds. Lay the slices on a tray and bake for 6-8 minutes until lightly golden and crisp around the edges.
While the bruschetta toasts, scoop the avocado into a bowl and mash lightly with the ricotta. Add the lemon juice, chopped dill, and a pinch of salt and pepper. Mix until creamy but still with a little texture.
Once the bruschetta slices have cooled slightly, spread each one with a generous layer of the avocado-ricotta mixture.
Top each piece with a small fold of smoked salmon.
Arrange the bruschetta pieces in a circular wreath shape on a serving board or platter. Add extra dill fronds or lemon zest over the top for a fresh finish.
Serve immediately as a festive canapé or centrepiece snack.