• 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.


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.

Recipe from Good Food magazine, March 2008

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