- To pickle the cucumber, place the cucumber slices in a bowl and sprinkle a pinch of salt, then add the vinegar and sugar. Allow to chill in the fridge for 20 minutes.
- To poach the salmon, bring a small pot of salted water to the boil with the lemon slices and peppercorns. Reduce the heat and add the salmon, then simmer for 10 minutes. Run the fish under the cold tap, then allow to cool and flake by hand.
- To prepare the wraps, spread each tortilla with a spoonful of mayonnaise. Add some rocket, then some flaked cold salmon, sliced avocado and pickled cucumber and roll up tightly. It's a wrap!
Oily fish like salmon cooks beautifully on a barbecue. Just make sure the barbecue grill itself is good and hot so the fish seals and doesn’t stick to it. Season the salmon well and rub both sides with olive oil. Place on the hot barbecue and cook for 3 to 4 minutes on each side. Alternatively, you could wrap the fillets in a tin foil parcel with a little butter, seasoning and the lemon slices, then pop it on the barbecue for 6 to 8 minutes.