2 x 200g packs smoked salmon
2 large just-ripe avocados, peeled, stoned and diced*
½ cucumber, deseeded and diced
handful coriander leaves
For the dressing
2 tbsp caster sugar
1 red chilli, deseeded and finely chopped
zest 2 limes
4 tbsp lime juice
1 tbsp sesame oil
2 tbsp gluten free soy sauce
* Only use ¼ avocados per portion for Low FODMAP.
Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.
To serve, arrange the salmon on plates – it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.
Recipe from Good Food magazine