2 tablespoons olive oil
1 tablespoon lemon juice
½ cup flat leaf parsley leaves
1 fennel bulb, trimmed and shaved
1 Lebanese cucumber finely sliced
8–12 slices Petuna smoked salmon
1 ripe avocado, flesh finely sliced
pane croccante* or other crispbread to serve
Prep: 15 mins | Serves 4
Put the olive oil, lemon juice, parsley, fennel and cucumber in a medium bowl. Season lightly with sea-salt and freshly ground black pepper and toss to combine.
Arrange the smoked salmon on four serving plates.
Top with the avocado slices, then the fennel salad and serve with crispbread or grissini.