Slice the salmon as thinly as possible and remove and discard any dark meat from the slices. Remove the zest from the grapefruit and squeeze out the juice. Mix these with the cayenne pepper, then place the slices of salmon in this marinade so that they are completely covered. The salmon can be left for anything from 1 hour to 24 hours – personally, I think it is at its best after only 1 hour.
Wash the lettuce and arrange on the plates. Peel and slice the avocado thinly and lay the slices of salmon and avocado on top of the lettuce. Pour over some of the marinade and, to complete the picture, garnish with sprigs of dill.
© 1989 Ian McAndrew. All rights reserved.