Lox 'n Bacon Wreath Platter

Let’s start by candying our bacon:

1. Preheat your oven to 350 degrees F. Line a large baking sheet with aluminum foil and place a wire rack on top of the baking sheet.
2. Prepare the bacon by laying the thick cut bacon strips on the wire rack, making sure they’re not overlapping.
3. In a medium bowl, combine the brown sugar, honey, cayenne pepper, black pepper, salt, smoked paprika, and apple cider vinegar. Stir well until the mixture becomes a thick consistency.
4. Using a cooking brush, generously coat each strip of bacon with the glaze, making sure to coat both sides generously.
5. Bake in the preheated oven for 25-30 minutes or until the bacon is crispy and caramelized.
6. Let the bacon cool. Once cool to the touch, cut into small pieces. Set aside.

Let’s make our holiday wreath platter:

1. Use a mandolin to very thinly slice the fennel lengthways. Place in a bowl with juice of 1 lime and a large pinch of salt. Toss to combine and set aside to pickle.
2. Cut the green onions to about 8 cm lengths and thinly slice lengthways. Place in a bowl of ice water for about 3 minutes to curl. Drain well.
3. Roughly mash the avocadoes in a bowl, add juice of remaining limes, season with salt and pepper to taste and stir to combine.
4. On a large serving plate, arrange avocado in a heaped circle around the edge. Drain your fennel and arrange over top of the mashed avocado along with the cucumber, radish, green onions and salmon lox. Drizzle with olive oil and season with salt and pepper.
5. Sprinkle candied bacon bits over top.
6. Crumble goat cheese, and scatter with fresh dill.
7. Serve with Western Family baguette crisps.

Enjoy!