Salmon, avocado and pickled fennel salad

First make the pickled fennel:

Mix the vinegar, sugar, salt and water in a shallow bowl, until sugar has dissolved. Taste and adjust the vinegar and sugar to your liking.

Cut the fennel very thinly then put the slices in the mixture together with the chopped dill. Set aside. You can make this a day ahead.

Marinate the fish. Using a pestle and mortar, crush the juniper berries, coriander seeds, salt flakes and peppercorns. Add the lemon zest and juice, then add the dill. Cover the salmon fillet with this mixture and chill for at least an hour.

When you’re ready to eat, take out the salmon and grill it for 10 minutes, then rest.

Make the mustard sauce. Mix the mustard, sugar and vinegar, then add gradually and slowly the oil, while whisking until you get a mayonnaise-like consistency. Then stir in the dill and set aside.

Take the fennel pieces out of the marinade and arrange them on a plate.

Cut the avocado in half, then scoop the flesh out with a spoon. Remove the stone, then cut the flesh into thin slices. Drizzle them with lemon juice, then put them on top of the fennel slices.

Flake the salmon into small pieces. Scatter these around the fennel & avocado then drizzle some mustard sauce on top and scatter more dill over the dish.

Serve at room temperature with the mustard sauce on the side.