Hot-smoked salmon & grapefruit salad
- Preparation and cooking time
- No cook
- Serves 4
A zesty no-cook salad with chunky fish fillets, fennel and watercress, and a honey mustard dressing
For the dressing
- 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.