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Smoked salmon, fennel and grapefruit on rye recipe

Smoked salmon, fennel and grapefruit on rye

This delicious, vibrant dish makes the perfect starter for Christmas dinner – the smokiness of the salmon combines deliciously with fresh fennel and bitter grapefruit for an elegant and hassle-free dish. What's more you can get ahead by preparing the dressing (without the herbs) and grapefruit the day before and keeping chilled.

See method
  • Serves 8
  • 20 mins to prepare
  • 180 calories / serving

    Ingredients

    • 3 x 100g packs smoked salmon, sliced
    • 2 small fennel bulbs, finely sliced with a vegetable peeler, fronds reserved
    • 2 1/2 pink grapefruits, segmented and juice reserved for the dressing
    • 8 thin slices rye bread, toasted
    • 80g pack pomegranate seeds (or 1 pomegranate, seeded)

    For the dressing

    • 1 tsp Dijon mustard
    • 3 tbsp extra-virgin olive oil, plus extra for drizzling
    • 3 tbsp finely chopped dill
    • 3 tbsp finely chopped parsley

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    Each serving contains

    Energy
    750kJ 180.0kcal
    9%
    Fat
    7g
    medium10%
    Saturates
    1g
    low6%
    Salt
    2.2g
    high36%
    Sugars
    7g
    low8%

    of the Reference intake

    Carbohydrate 15.8gProtein 12.2gFibre 1.4g

    Method

    1. For the dressing, combine the mustard, oil and herbs in a lidded jar with 3 tbsp pink grapefruit. Season well and shake to combine. Set aside until needed.
    2. In a bowl, toss the smoked salmon, fennel and grapefruit segments with 4 tbsp of the dressing.
    3. To assemble, put a piece of toasted rye on each plate and drizzle with a little oil. Add a spoonful of the salmon mixture to each and scatter over the pomegranate seeds. Top with the reserved fennel fronds and add a drizzle of the remaining dressing.

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