Serves 4. Recipe from Lola Berry's The Happy Cookbook.

Ingredients
For the patties
1 × 200 g piece of salmon, skin on
1 egg, beaten
½ red onion, finely diced
150g (1¼ cups) almond meal
½ bunch of fresh dill, chopped (but save a few sprigs for dressing at the end)
Salt flakes and freshly ground black pepper
2 tablespoons extra-virgin olive oil.

For the mashed avo
2 ripe avocados
Juice and zest of 1 lime
¼ bunch of dill, finely chopped
Salt flakes and freshly ground black pepper
2 tablespoons extra-virgin olive oil.

Method
Preheat the oven to 180°C. Line two baking trays with baking paper.
Pop your salmon on one of the lined baking trays and bake for just 15 minutes.
Leave the salmon to cool just a little then fl ake it into a bowl. Mix in the egg, red onion, 100 g of the almond meal and the dill. Season with salt and pepper.
Form the mixture into 8 small patties, then roll the patties in the last of the almond meal. Place them on the other lined baking tray, drizzle with olive oil and pop them into the oven to bake for 10 minutes.
While the patties are cooking, make your mashed avo. Put the avo in a bowl and mash it with the back of a fork. Add the lime juice and zest along with the dill, salt and pepper to taste and a nice glug of olive oil, then mix it about.
When the patties are cooked, place 2 on each plate, add a nice splodge of mashed avo and top it off with a few dill sprigs.