Make sure you use real Scottish salmon in this dish from Elaine Munro in Ayr
1. Preheat oven to 220°c.
2. Season the salmon fillets with the pepper and wrap them in the slices of ham. Drizzle with a little olive oil and bake in the oven for 10-12 minutes; the ham should be crisp.
3. Remove the skin and stone from the avocado, then cut the flesh into small cubes. Place in a blender with a good squeeze of lemon juice, plus salt and pepper.
4. Fold in 150 ml of crème fraîche. Serve to the side of the salmon.
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