PRE 
SERVES 
This beautiful salad is a meal in one bowl. Ideal for a week night supper but pretty enough for a dinner party.
- Heat your oven to 180°C.
- Wash and dry the fresh salmon and cut it into thin slices. Season and place on a baking sheet lined with baking parchment and cook for 8 minutes. Cool and put to one side.
- Peel the cucumber and quarter it lengthways. Remove the wet inner core and cut the rest into thin strips.
- Cook the edamame beans for 5 minutes, drain and cool.
- Peel the avocados and cut in thin long slices and gently toss in lemon juice to avoid them browning.
- Wash the tomatoes and slice very thinly – use a mandolin if you have one.
- Cut the seaweed into strips pieces and put to one side.
- Mix the rice vinegar, soy sauce, honey, and olive oil and season.
- To assemble the salad, layer the ingredients and dressing in a large glass trifle bowl. Start with the edamame, then the smoked salmon, then avocado, tomatoes, cucumber then fresh salmon. Make sure you add a little dressing – about a teaspoon - and season on each layer. Decorate the layer of salmon with the sesame seeds and the shredded seaweed.
- Serve immediately or refrigerate until ready to serve – it can be refrigerated for up to a few hours or will become watery. If refrigerated before serving, take it out about 30 minutes before so it can come up to room temperature.
