1 large ripe mango 1 ripe avocado
1/2 mild red chilli, deseeded and finely chopped 4 spring onions, finely sliced
juice of 1 lime
zest of 1 lime, finely grated
25g (1oz) coriander, finely chopped
2 hot-smoked salmon fillets, cut in half lengthways to produce 4 slim fillets
4 small handfuls of rocket, lamb’s leaf lettuce or mixed leaves
freshly ground black pepper
1 Slice the mango flesh off both sides of the stone, scoring the flesh lengthways and then horizontally to produce small cubes. Over a bowl so that you capture the juice, scrape the cubes from the skin using a spoon.
2 Stir in all the remaining ingredients, except for the fish, leaves and pepper, and mix well.
3 Place a salmon fillet and spoonful of salsa on each plate. Add the leaves and season with black pepper.
Gluten-free, wheat-free, dairy-free • Can be made in advance