Making the vinaigrette:

• Combine the oils, vinegar, and salt and pepper to taste in a sealable jar, cover, and shake until blended. Set aside.

Making the roulades:

• In a small bowl, whisk together the mayonnaise and whiskey.
• Stir in the crabmeat and fennel seeds.
• Spread the crabmeat mixture onto the slices of salmon, roll up into cylinder shapes, and refrigerate for 15 minutes.

To serve:

• Divide the mixed greens among 4 salad plates.
• Place 2 roulades and 2 slices of avocado on each, and sprinkle with the walnuts.
• Drizzle the vinaigrette over the greens. Serve immediately with brown soda bread.

Top Tip: *In order to prevent the avocado slices from going black, brush them with freshly squeezed lemon juice.