SMOKED SALMON, avocado and cottage cheese

INGREDIENTS

serves 2

1 small cucumber 

6 sprigs of fresh dill (chopped)

100g smoked salmon 

1 ripe avocado 

2 tablespoons cottage cheese 

METHOD

Use a peeler to strip the cucumber lengthways into ribbons. In a bowl, toss it with a small pinch of sea salt and 2 tablespoons of wine vinegar, and set aside. Divide the smoked salmon between two plates. Halve, destone and peel the avocado. Place them next to the salmon. Pile the cucumber ribbons delicately to one side and fill the avocado halves with the ‘cucumber liquor’. Spoon over the cottage cheese, then drizzle with I teaspoon of extra virgin olive oil, add freshly ground black pepper, pick over the dill, and serve.