|750 g||salmon — Norwegian, skinned|
|lemons — juice only|
|2 tsp||castor sugar|
|3 Tbs||fresh dill — chopped|
|freshly ground black pepper|
|60 g||salmon roe|
|2||avocado — cut in 8|
|4||spring onion — chopped|
|400 g||rosa tomatoes|
|1||red chilli — chopped|
|10 g||fresh coriander|
|2||lettuce — butter|
|olive oil — and lemon juice|
Place the salmon in the freezer for 1 hour. Slice into 5 mm slices.
Whisk together the lemon juice, salt, caster sugar, dill and black pepper, pour over salmon and allow to stand for 15 minutes, then drain.
For the salad: toss together all the ingredients.
To serve: place the salmon on serving plates, top with salmon roe and serve with avocado salad.
Words and image:Fairlady magazine
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