• ½ green apple, peeled and core removed
• 1 eschalot (French shallot)
• ½ bunch (10 g/⅓ oz) chives
• 2 teaspoons olive oil
• 1 teaspoon lemon juice
• 20 g (¾ oz) Avruga (see note)
• sea salt and freshly ground black pepper

Finely dice the apple and eschalot. Finely chop the chives. Combine these with the oil and lemon juice. Gently stir in the Avruga and season with salt and pepper. Serve immediately.