Salmon, fennel and grape (2p)

A quick recipe which works as part of a buffet, a light lunch or as a starter.

200 g cured salmon

0,5 fennel

1 avocado

1 grape

1 tbsp black sesame seeds

1 tbsp chopped dill

olive oil

Place the salmon on two plates. Slice the fennel as thinly as possible and place over the salmon. Slice the avocado in slices and place on the plates. Peel and slice the grape in thin slices and place on the plates. Sprinkle over the sesame seeds and dill. Drizzle over some  olive oil.