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Serves 4

This is gorgeous on a hot summers day with cold poached salmon.  The recipe is from Delia Smith, a British recipe book writer whose recipes are absolutely fail-safe. This is a cross between a sauce and a salsa and complements the flavor of salmon and it also looks really pretty with the color of the salmon.

1 ripe but firm avocado
2 large firm tomatoes
1/2 small red onion
2 tbsp fresh lime juice
1 rounded tablespoon chopped fresh cilantro
A few drops Tabasco
Salt and freshly milled black pepper

Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they’re cool enough to handle.
Then cut each tomato in half and, holding each half over a saucer (cut side downwards), squeeze gently to extract the seeds.
Now chop the tomato flesh as finely as possible.
Next, halve the avocado, remove the stone, cut each half into quarters and peel off the skin.
Chop the avocado into minutely small dice, and do the same with the onion. Finally, combine everything together in a bowl, adding seasoning, the lime juice, chopped cilantro and a few drops of Tabasco sauce.
Cover with clingfilm and leave on one side for an hour before serving to allow the flavors to develop.
Serve this salsa with grilled, poached or baked salmon salmon