This is a perfect lunchtime dish, or a starter for an evening meal. I like it with slivered fennel, as in the picture (which is tender to eat), but also with slightly crunchier fennel – both are good! Rosé makes a great match.
1 large fennel bulb 2 Tbsp lemon oil 1 Tbsp lemon juice Few pinches flaky sea salt Freshly ground black pepper 1 clove garlic, peeled and crushed 150g (5 ounces) hot-smoked salmon 1 perfectly ripe avocado Dill sprigs Lemon wedges
1 Trim fennel bulb, wash, dry and slice finely on a mandoline, or as finely as you can with a large sharp knife.
2 Remove skin from salmon and discard. Mop salmon with paper towels and flake the flesh.
3 Halve avocado, remove stone and skin and slice flesh.
4 Whisk lemon oil, lemon juice, salt, pepper and garlic together in a bowl with fennel. Tilt the bowl, letting dressing pool in the bowl. Arrange fennel in mounds on plates, with smoked salmon and avocados around the edges. Drizzle avocado with any remaining dressing in the bowl. Add dill sprigs and lemon wedges to plates and serve.