Serves 6

• 750g Norwegian salmon, skin removed
• Juice of 2 lemons
• ½ tsp salt
• 2 tsp caster sugar
• 3 tbsp chopped dill
• Black pepper
• 60g large salmon roe

FOR THE AVOCADO SALAD

• 2 avocados, peeled, cut into 8 pieces
• 4 spring onions, chopped
• 400g baby Rosa tomatoes
• 1 red chilli, chopped
• 10g coriander leaves
• 2 heads butter lettuce, leaves washed and separated
• Olive oil and juice of 1 large lemon

1 Place the salmon in the freezer for 1 hour. Slice into 5 mm slices.
2 Whisk together the lemon juice, salt, caster sugar, dill and black pepper, pour over salmon and allow to stand for 15 minutes, then drain.
3 For the salad: toss together all the ingredients.
4 To serve: place the salmon on serving plates, top with salmon roe and serve with avocado salad.

Words and image: Fairlady magazine