Photograph: Lara Holmes
For the dill dressing:
- 1 tbsp olive oil
- 1 shallot, finely diced
- zest and juice of 1 lemon
- 25 ml white wine vinegar
- 50 ml olive oil
- 1 small handful of dill, finely chopped
For the avocado cream:
- 1 very ripe avocado
- ¼ tsp lemon juice
- 1 head of fennel, trimmed
- 400 g smoked salmon
- 1 small handful coriander leaves
- 1 small handful pea shoots
To make the dill dressing, heat 1 tbsp olive oil in a small pan, add the shallot and sweat until softened but not coloured. Add the lemon zest and juice; simmer until the liquid has reduced by half. Add the vinegar and simmer until reduced by a third. Remove from the heat and whisk in the olive oil and dill. Adjust seasoning and then chill.
For the avocado cream, halve, stone, peel and chop the avocado. Toss with the lemon juice, then place in a food processor or blender and blend to a smooth purée; if it's too thick to blend, you can add a few drops of water to help keep it moving. Season with sea salt and place in a piping bag. Place in the fridge.
Cut the fennel in half lengthways and shred it very finely, preferably with a mandolin. Toss the fennel with a teaspoon of the dill dressing, season with sea salt and set aside.
To serve, arrange the smoked salmon in an overlapping circle around a plate. Place a small cookie cutter in the centre of the salmon and using it as a guide, pile in the fennel salad. Pipe five dots of avocado cream around the fennel salad. Spoon a teaspoon of the dill dressing around each portion of salmon. Garnish with the coriander cress and fresh pea shoots.
Recipe adapted from GALVIN, a Cookbook de Luxe by Chris Galvin and Jeff Galvin (Absolute Press, £25)