INGREDIENTS (serves 8): 

• 1 large fennel bulb, trimmed and core removed
• 3 limes
• Salt to taste
• Cracked pepper to taste
• 2 green shallots – trimmed
• 3 large ripe avocados
• 250g baby cucumbers , peeled into ribbons
• 200g ( 1 bunch) radishes, trimmed, washed and thinly sliced
• 400g sliced smoke salmon
• Virgin olive oil – to drizzle
• Creme fraiche to serve
• Salmon roe to serve
• Fresh Dill sprigs – garnish
• Micro greens – garnish

INSTRUCTIONS:

1. Use a mandoline to very thinly slice the fennel lengthwise. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle.

2. Cut shallots into 8 cm lengths and thinly slice lengthwise. Place in a bowl of iced water for 2 – 3 minutes or until lightly curled. Drain well. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.

3. Drain fennel. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel cucumber, radish, shallots and salmon over the top. Drizzle with oil and season with pepper. Dollop on creme fraiche and salmon roe. Scatter with the dill and micro greens.

Serve immediately.