2.Using a very sharp knife, cut the kingfish into paper-thin slices. Arrange the kingfish and salmon on a platter. Sprinkle the fish with the cucumber, avocado and herbs.
3.Drizzle with the dressing: serve with the crispbread.
Suitable to freeze. Oysters and cooked prawns could be used if you are not keen on raw fish. Micro herbs are available from some greengrocers and growers’ markets. You can use finely chopped fresh chives or chervil leaves instead.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.