Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. This prevents the meatballs from sticking and makes cleanup much easier.

Prepare the Salmon Mixture: Place the salmon chunks into a food processor. Pulse 5-6 times until the salmon is coarsely chopped. Be careful not to over-process it into a paste; we want to retain some texture. I find that a few short bursts is all it takes.

Combine the Ingredients: Scrape the salmon into a medium mixing bowl. Add the panko breadcrumbs, finely chopped shallot, dill, capers, lemon zest, beaten egg, salt, and pepper. Gently mix with a spatula or your hands until just combined. Again, avoid over-mixing, as this can make the meatballs tough.

Form the Meatballs: Lightly wet your hands to prevent sticking. Roll the mixture into small, walnut-sized balls (you should get about 16) and place them on the prepared baking tray, leaving a little space between each one.

Bake the Meatballs: Place the tray in the preheated oven and bake for 12-15 minutes. The meatballs are done when they are slightly firm to the touch, opaque throughout, and lightly golden. You can check one by cutting it in half. For safe fish preparation, always ensure it's cooked through, as advised by the Food Standards Agency.

Make the Avocado Sauce: While the meatballs are baking, make the sauce. Scoop the flesh of the avocados into the food processor (no need to wash it after the salmon). Add the Greek yoghurt, lime juice, crushed garlic, and coriander (if using).

Blend Until Smooth: Blitz the sauce ingredients until completely smooth and creamy. If the sauce is too thick for your liking, add a tablespoon of water at a time and blend again until you reach your desired consistency. Season with salt and pepper to taste.

Serve Immediately: Arrange the hot salmon meatballs on a platter or on individual plates. Serve with a generous dollop of the creamy avocado sauce for dipping.