Smoked Salmon Avocado Wreath

Ingredients

1 large fennel bulb, trimmed, core removed3 limes2 green spring onions, trimmed3 large ripe avocados250g baby cucumbers, peeled into ribbons3 radishes, trimmed, washed, thinly sliced200g sliced smoked salmonExtra virgin olive oil, to drizzleCreme fraiche, to serveFresh dill sprigs, to serve

Method

Use a mandoline or knife to slice the fennel lengthways very thinly. 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.Cut spring onions into 8cm lengths and thinly slice lengthways. 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.Drain fennel. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, spring onion, and salmon over the top. Drizzle with oil and season with pepper. Dollop on creme fraiche. Scatter with the dill. Serve immediately with crackers or bread, if you like.