Mantaray - Salmon salad

I ate a dish at my fave restaurant and have tried to replicate it. It seemed to work pretty well and tasted good though it wasn't quite the same without the beachfront setting and incredible margharitas at Mantaray.

Ingredients:
2 salmon fillets
2 handfuls of shelled whole hazelnuts
1 very large bunch of flat leaf parsley (the parsley is acting as lettuce rather than as a herb so should be loads of it)
1 lemon
Olive oil
Rock salt
Pepper

Poach the salmon fillets until they are cooked but still slightly pinky in the middle.
Toast hazelnuts in the oven until they are light brown then chop roughly - they should still be chunky.
Chop the parsley coarsley.
Flake the salmon into bite sized pieces and combine with the parsley and hazelnuts adding in enough olive oil, lemon juice, salt and pepper to season. It should have quite a sharp lemony kick.

At Mantaray this is one dish amoung lots of mezze dishes you can pick from a selection of plates the waiter brings to your table. It's a really clever technique as it's pretty much impossible not to grab way more food than you can eat because it all looks so good. They serve the mezze with hot freshly baked focaccia with lots of rock salt and olive oil....mmmmmm