Cucumber and Avocado Salad with Salmon

Rinse the samphire and drain well. Rinse the cucumber, cut into thirds horizontally, cut in half lengthwise and cut into fine strips. Peel the avocado, cut in half, remove the pit and cut the flesh into slices. Cut the salmon into 0.5 cm (approximately 1/4-inch) thick slices. Rinse the mint, shake dry and pluck off the leaves. Coarsely chop nuts.

Fill a shallow dish slightly larger than the sheets of rice paper with water. Spread a towel on the work surface and have a second towel handy. Dip sheets individually into the water and soak for about 1 minute. Then gently spread on the towel and pat dry with second towel. Divide smoked salmon into pieces and wrap in sheets.

For the dressing, stir balsamic vinegar with the oil and season with salt and sugar.