Salmon and clementine carpaccio with avocado

Try this salmon and clementine carpaccio with avocado as an alternative to Turkey this Christmas Photograph: Yuki Sugiura

Ingredients (serves 4)

• 3 clementines (M&S Easy Peeler packs)
• 400g fresh salmon fillet
• Juice of 1 lime
  
• 1 tsp grated ginger
  
• Salt and pepper, for seasoning
  
• 1 small bunch of fresh coriander
  
• 1 ripe avocado
  
• Extra virgin olive oil
  

Method

1 Wrap the salmon in clingfilm and put in the freezer for an hour and a quarter. (This makes it easier to slice very thinly.)

2 Finely grate the zest from one of the clementines; squeeze its juice into a bowl. Add the zest, the lime juice and ginger. Whisk together with a good pinch of salt. Finely chop the coriander and put to one side.

3 Cut the salmon in long slices as thinly as you can and spread out on a serving plate. Season. Peel the remaining clementines and separate them into smaller pieces before adding to the plate. Peel the avocado, cut into small dice and scatter on top. Sprinkle over the dressing, a good glug of oil, then top with the coriander and serve immediately.