Pickled Anchovies and Serrano Ham with Fennel and Avocado Salsa

Several years ago I devised this as a tapas for a Spanish food promotion in Australia, using the classic ingredients of ham and anchovy but trying to combine them in a new and interesting manner. Boquerones are fresh white anchovy fillets that have been pickled in lemon juice and olive oil; imported from Spain, they are readily available from specialist food stores. I use the peppery picual olive oil from Andalucia for this dish.