Smoked salmon with grapefruit salad
- Preparation and cooking time
- Serves 4 as a starter
A refreshing accompaniment to any seafood dish and particulary good with oysters
- STEP 1
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.
- STEP 2
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.