- Ghee or coconut oil
- 1 medium salmon steak or fillet
- Sea salt and pepper
- ½ red onion, finely diced
- 2 long continental cucumbers (also known as Telegraph), try to pick the fattest ones
- 1 avocado, roughly chopped
- Coconut aminos & wasabi for dipping (Tamari wheat free soy sauce can also be used)
- Heat a little ghee in a frying pan until sizzling hot. Season salmon steak with a little sea salt and pepper, fry over medium-high heat for 1 ½ minutes on each side. Set aside and once cooled down, pull the flakes apart and remove any visible bones. Mix with the red onion.
- Cut cucumbers into even 1 1/2 – 2 centimetre thick rolls. Using a small knife, carefully cut out the flesh of the cucumber making sure the walls stay in tact. The easiest way to do it is by placing the rolls flat side down and rotating them slightly as you cut through the flesh. You can always cut the flesh out roughly and then carve the walls carefully by holding the ring in your hand.
- Using your fingers fill each ring with some cooked salmon. Press the mix inside the ring down leaving the top half unfilled. Fill the top half of the ring with the avocado. Push the mix down well, even if some of it starts spilling over the top. You can just wipe the edges before serving.
- Serve right away or refrigerate for later. You can take these to work for lunch or bring a large platter to a party.