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
  • a small handful of dill, finely chopped

For the avocado cream:

  • 1 very ripe avocado
  • 0.25 tsp lemon juice

To serve:

  • 1 head head of fennel, trimmed
  • 400 g smoked salmon
  • coriander cress or coriander leaves
  • pea shoots


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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)

Nutritional Details

Each serving provides
  • Energy 1834kj 438kcal 22%
  • Fat 36.9g 53%
  • Saturates 6.6g 33%
  • Sugars 1.5g 2%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 816kj/195kcal

Each serving provides

3.0g carbohydrate 4.3g fibre 21.2g protein

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