Smoked salmon, fennel and grapefruit on rye recipe
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
Each serving contains
- Energy
- 750kJ 180.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 2.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 15.8gProtein 12.2gFibre 1.4g
Method
- 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.
- In a bowl, toss the smoked salmon, fennel and grapefruit segments with 4 tbsp of the dressing.
- 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.
- See more Christmas starters
