Salmon and smoked salmon kibbeh with avocado cream - Caroline Barty

Ingredients

• 90g bulgur wheat
• 500g skinned salmon fillet, defrosted (see intro)
• 200g smoked salmon or smoked trout
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped dill
• 1 tablespoon finely chopped mint leaves
• 3 tablespoons finely chopped dill pickles or gherkins
• Grated zest of 1 lemon plus juice of ½ lemon
• Grated zest of 1 lime
• For the avocado cream
• 2 small avocadoes, halved, stoned and peeled
• Juice of 1 lime (use the lime you grated for the salmon kibbeh)
• 1 heaped tablespoon mayonnaise
• To serve salad leaves and flatbread