Skip to content
Smoked salmon, fennel and grapefruit on rye recipe

Smoked salmon, fennel and grapefruit on rye recipe

0 ratings

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


  • 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

  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    7g 8%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 15.8g Protein 12.2g Fibre 1.4g


  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.

See more Christmas starters 


You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus