Smoked salmon with grapefruit salad
A refreshing accompaniment to any seafood dish and particulary good with oysters
Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Prep 20 mins
Cook 10 mins
- Cut away the pith from the grapefruit, then cut into segments over a bowl to catch any juice. Squeeze the membrane you are left with in with the rest of the juice, then discard the shells. Place all the juice in a saucepan and boil for about 10 mins until reduced to a few syrupy tablespoons, then mix with the olive oil and set aside.
- Segment the lemon and mix with the grapefruit segments. Drape the smoked salmon over 4 plates and scatter with the segments. Spoon the dressing over and finally dress with the coriander sprigs. Delicious with brown bread and butter.
Why not try...Grapefruit & fennel salad
In a bowl, mix together grapefruit segments with finely sliced raw fennel and a drizzle of olive oil, then serve alongside grilled mackerel or trout for a speedy, healthy supper.
Per serving
354 kcalories, protein 20g, carbohydrate 10g, fat 26 g, saturated fat 4g, fibre 2g, sugar 10g, salt 3.6 g
Recipe from Good Food magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5400/
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Ingredients
- 3 grapefruit (a selection of yellow and pink if you want)
- 100ml olive oil
- 1 lemon
- 12 slices smoked salmon
- large handful coriander seed sprigs
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Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Refreshing starter
Ingredients
- 3 grapefruit (a selection of yellow and pink if you want)
- 100ml olive oil
- 1 lemon
- 12 slices smoked salmon
- large handful coriander seed sprigs
Per serving
354 kcalories, protein 20g, carbohydrate 10g, fat 26 g, saturated fat 4g, fibre 2g, sugar 10g, salt 3.6 g
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09 April 2008
Rhian commented on this recipe
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