1 large fennel bulb, trimmed, core removed
3 limes
2 green shallots, trimmed
3 large ripe avocados
250g baby cucumbers, peeled into ribbons
200g (1 bunch) radishes, trimmed, washed, thinly sliced

400g sliced smoked salmon
Extra virgin olive oil, to drizzle
Crème fraîche, fresh dill sprigs, & micro herbs, to serve with gluten-free crackers or crusty bread

Use a mandoline to very thinly slice the fennel lengthways. 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 shallots 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, shallot and salmon over the top. Drizzle with oil and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with the dill and micro herbs. Serve immediately with crackers or bread, if you like.