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.
- 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.
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