This dish will fill the gap when you want something fresh, crunchy and easy to assemble. If there is no likelihood of catching and smoking your own fish, choose tender smoked fish, opting for large pieces of fish rather than skinny fillets which are often dry.
1 perfectly ripe avocado
12 or so slices pickled cucumber or gherkin
1 cos (romaine) lettuce, broken apart, trimmed, washed and dried
½ large telegraph cucumber, peeled and thinly sliced
200g (6-7 oz) flaked smoked fish
Herbs of choice: coriander (cilantro) or parsley sprigs, basil leaves, snipped chives
Freshly ground black pepper
Flaky sea salt
Lemon-infused extra virgin olive oil, optional
1 Cut avocado in half, remove stone and peel. Slice flesh. Pat pickled cucumber or gherkin dry with paper towels.
2 Assemble a platter with lettuce leaves, cucumber, pickles, smoked fish and avocado. Scatter with herbs. Grind over black pepper and sprinkle with sea salt to taste. Squeeze over lemon juice, and if liked, drizzle with a little extra virgin olive oil. Serve immediately.