Instructions: Pre-heat grill to maximum.

With a sharp knife slice the salmon very thinly into evenly sized strips.

Place the slices into a suitable dish and pour over the bourbon whisky and hazelnut oil. Season with a little salt and plenty of fresh ground blck pepper. Slice the spring onions very finely and add them to the marinating salmon as well. Snip the coriander in a glass and then add to the salmon dish.

While the salmon is marinating start to toast the muffins. Slice each muffin in half and brush with olive oil. Place the muffin halves on a tray under the grill to cook.

Once the salmon has marinated, arrange the toasted muffins on a serving plate, and then arrangethe slices of salmon on another serving plate.

Drizzle any excess dressing inot a bowl and dress the salad leaves with it.

Serve everything together, perhaps with a gall of bourbon whisky to accompany.

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