Mini smoked haddock scotch eggs with asparagus dippers & watercress mayonnaise
Roll quail's eggs up in creamy smoked fish and potato for an impressive make-ahead weekend canapé or starter
Hot-smoked salmon & grapefruit salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 2 grapefruit
- 1 large fennel bulbsliced as finely as you can (or use a mandolin)
- 1 small red onionthinly sliced
- 100g bag watercress
- 4 fillets hot-smoked salmon
- 2 tsp fennel seedlightly crushed
For the dressing
Nutrition: per serving
- kcal291
- fat18g
- saturates4g
- carbs11g
- sugars11g
- fibre5g
- protein23g
- salt1.4g
Method
step 1
Top and tail the grapefruits, then remove the skin and pith with a knife. Holding each grapefruit over a bowl, cut into segments and squeeze any juice from the remaining skin and pith into the bowl.
step 2
To make the dressing, mix the grapefruit juice with the honey, mustard and oil. Season to taste.
step 3
Toss the grapefruit segments with the fennel, onion, watercress and half the dressing. Arrange on a serving plate, flake over the salmon, drizzle with the remaining dressing and scatter over the crushed fennel seeds.
