Salmon Wreath

INGREDIENTS

• 2 tbsp Kopi Thyme’s Kam Heong

• 2 tbsp Olive Oil ( or any other preffered oil)

• 2 Raddish, sliced thinly  

• 1 medium Cucumber, peeled or sliced thinly

• 6-8 slices Smoked Salmon, option to use deli meats as well

• ¼ cup Pomegranate

• ½ Red pepper, julienned

• ½ Lemon/ Lime, slices

• Sour Cream, dollops

• Micro-greens to top off

• Crackers to serve (optional)

  *Option to add desired vegetables to this dish as well

INSTRUCTIONS

1. Prepare all the vegetables.
2. Mix Kam Heong with oil in a bowl or measuring cup, to pour easily.
3. On a round plate assemble all sliced/ cut vegetables to make a wreath.
4. Place dollops of sour cream as desired.
5. Drizzle Kam Heong and oil mixture over the wreath.
6. Serve with crackers if desired.