Name: Hot-smoked salmon & grapefruit salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
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; 2 tsp clear honey; 1 heaped tbsp wholegrain mustard; 2 tbsp extra virgin olive oil

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Hot-smoked salmon & grapefruit salad

Hot-smoked salmon & grapefruit salad

Katy Greenwood

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Serves 4

Easy

Prep: 20 mins

No cook

A star rating of 3.4 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal291
fat18g
saturates4g
carbs11g
sugars11g
fibre5g
protein23g
salt1.4g

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.

Recipe from Good Food magazine, July 2014

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A star rating of 3.4 out of 5.3 ratings

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