Hot-smoked salmon, avocado, pear, radish and horseradish cream

Hot-smoking is a technique whereby the ingredient is both smoked and cooked. The more familiar ‘Scottish’ cold-smoked salmon is smoked over very low temperatures and has the appearance of being uncooked. This salad can also be made using cold-smoked salmon, which has a more subtle flavour and is generally quite thinly sliced, or indeed the beetroot-cured salmon, but oven-warm chunks of salmon broken over the salad, combined with avocado, pear and horseradi