Name: Hot-smoked salmon & grapefruit salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 2 grapefruit; 1 large fennel bulb sliced as finely as you can (or use a mandolin); 1 small red onion thinly sliced; 100g bag watercress; 4 fillets hot-smoked salmon; 2 tsp fennel seed lightly crushed; 2 tsp clear honey; 1 heaped tbsp wholegrain mustard; 2 tbsp extra virgin olive oil

2 grapefruit
1 large fennel bulb
sliced as finely as you can (or use a mandolin)
1 small red onion
thinly sliced
100g bag watercress
4 fillets hot-smoked salmon
2 tsp fennel seed
lightly crushed

For the dressing

2 tsp clear honey
1 heaped tbsp wholegrain mustard
2 tbsp extra virgin olive oil

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.