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Hot-smoked salmon & grapefruit salad

Hot-smoked salmon & grapefruit salad

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

A zesty no-cook salad with chunky fish fillets, fennel and watercress, and a honey mustard dressing

Nutrition:
NutrientUnit
kcal291
fat18g
saturates4g
carbs11g
sugars11g
fibre5g
protein23g
salt1.4g
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Ingredients

  • 2 grapefruit
  • 1 large fennel bulb , sliced as finely as you can (or use a mandolin)
  • 1 small red onion , thinly sliced
  • 100g bag watercress
  • 4 fillets hot-smoked salmon
  • 2 tsp fennel seed , lightly crushed

For the dressing

  • 2 tsp clear honey
  • 1 heaped tbsp wholegrain mustard
  • 2 tbsp extra virgin olive oil

Method

  • STEP 1

    Top and tail the grapefruits, then remove the skin and pith with a knife. Holding each grapefruit over a bowl, cut into segments and squeeze any juice from the remaining skin and pith into the bowl.

  • STEP 2

    To make the dressing, mix the grapefruit juice with the honey, mustard and oil. Season to taste.

  • STEP 3

    Toss the grapefruit segments with the fennel, onion, watercress and half the dressing. Arrange on a serving plate, flake over the salmon, drizzle with the remaining dressing and scatter over the crushed fennel seeds.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

A star rating of 3 out of 5.2 ratings
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