Preheat grill to high.
In a small bowl, place the shallot and lemon juice and a pinch of salt and freshly cracked black pepper. Mix to combine. Set aside to macerate for 15 minutes.
Add the olive oil and whisk to combine, taste and adjust seasoning as necessary.
Quarter the heads of witloof through the core and finely slice crosswise.
Place in a large bowl, scatter over the spring onions followed by the flaked smoked fish.
Pour the dressing over the top and use your hands to gently toss everything together.
Taste and adjust seasoning as needed- now is the time to correct your seasoning, because once the avocado is in, you don't want to toss too much or it will all turn to mush.
Peel and dice the avocado, and add to the bowl, followed by the parsley. Gently hand toss until combined, set salad aside.
Arrange bread on a cooling rack set on a sheet pan. Drizzle lightly with olive oil. Grill for 2 minutes or until lightly golden, keeping a close watch.
Remove pan from grill. Turn over slices of bread and drizzle with more oil and rub with halved garlic cloves.
Return pan to the grill for another 2 minutes until golden and toasted.
Transfer toast to four individual plates. Pile on the smoked fish and avocado salad. Serve immediately.
1 large Shallots finely sliced
1 Lemon juiced
1/2 cup Good quality extra virgin olive oil
2 heads Radicchio
3 Spring Onion finely sliced
225 gram smoked fish flaked
1/4 cup flat leaf parsley finely chopped
4 2 centimetre thick slices Toasted Wild Wheat sourdough bread slices
1 Garlic Clove peeled and cut in half lengthways