Warm smoked salmon and avocado salad
This salad came about a little by accident, which, of course, is how all the best things happen. The very lovely people at John Ross Jr sent me some of their rather delicious smoked salmon (it’s traditionally smoked in red brick kilns) and it was in the fridge when I happened to be making a salad and rootling about for something yummy to put in it. I was going to add a poached egg, but then on a whim decided to warm the salmon through and - wow - that little bit of warmth brings out all the glorious, salty, smoky sweetness of the salmon. Do give this a go, it’s rather good (even though I say so myself).