1 cup white wine vinegar
1 cup water
1/4 cup sugar
1 tablespoon coarse salt
1 fennel bulb, very thinly sliced
400g Good Grocer smoked fish
2 avocados, peel and stones removed
Handful of salad leaves or micro salad
Freshly ground black pepper
Good Grocer Aioli
Lemon wedges, to serve
1. To pickle the fennel, place the first four ingredients in a small saucepan and bring to the boil, stirring until sugar and salt dissolve. Transfer liquid to a large bowl to cool for 5 minutes. Add the fennel while the mixture is still warm and leave to pickle for 20 minuets. Drain and use.
2. Remove and discard the skin and any bones from the smoked fish. Break the fish flesh into bite sized pieces. Thickly slice the avocados.
3. To compose the salad, arrange avocado and smoked fish on serving plates, scatter with salad leaves and pickled fennel. Season with pepper and dollop with aioli. Serve wedges of lemon on the side, to squeeze over.