2 x 200g packs wild smoked salmon

2 large just-ripe avocados , peeled, stoned and diced

½ cucumber , deseeded and diced

handful coriander leaves


2 tbsp caster sugar

1 red chilli , deseeded and finely chopped

zest 2 limes

4 tbsp lime juice

1 tbsp sesame oil

2 tbsp light soy sauce



Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.

To serve, arrange the salmon on plates – it works out at about 3 slices per person.

Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.