Smoked salmon seems to be often overlooked these days. It even freezes well and, once thawed, there’s nothing to set it apart from smoked salmon that has been bought fresh from the deli.

Talking of which, I’m freshly off the plane from Portugal, and brimful of ideas for forthcoming recipes. But while I settle back in, here’s an easy recipe ideal for a simple meal after a long flight…

(Serves ?)

Ingredients

Smoked salmon rosettes, as many as you like

1 ripe avocado, diced

1 small red onion (or ½ a red onion), finely chopped

12 small Roma tomatoes, whole

1 red chilli, diced

Handful coriander sprigs

1 cup shredded iceberg lettuce

Rock salt

Cracked black pepper

3 Tbsp extra virgin olive oil

2 Tbsp apple cider vinegar

Juice of ½ a lemon

Method

Dice the avocado and put the pieces in a small bowl with half of the chopped onion and half of the diced chilli. Squeeze lemon juice over and toss. Crack black pepper over it.

Trim the red pepper and slice it into julienne strips.

Wash and dry the lettuce and shred it.

Roll the strips of smoked salmon into neat rosettes.

Mix the olive oil and vinegar together and season with salt and black pepper to make a dressing.

Place the lettuce at the bottom of a platter or shallow bowl and drizzle with some of the dressing. Leave a space at the centre for the diced avocado to go. 

Add the red pepper and tomatoes and the remainder of the chilli and onion. Drop the coriander sprigs here and there. Spoon the avocado mixture into the centre.

Place the salmon rosettes attractively around the avocado.

Drizzle over the remainder of the dressing. Season with more rock salt and black pepper. DM

Follow Tony Jackman on Instagram @tony_jackman_cooks.