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Smoked salmon, fennel and grapefruit on rye recipe

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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
    180kcal     9%

  • 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

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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