Smoked salmon and grapefruit salad
Smoked salmon and grapefruit salad

Ingredients

Method

  • 1 pink, 1 red, 1 yellow grapefruit
  • 100ml olive oil
  • 1 lemon
  • 12 slices of smoked salmon
  • Small handful of coriander
  • Peel and cut the grapefruits into segments, and squeeze to remove the flesh from pith and skin. Do this over a bowl to catch some of the fruit juices. Pour the juice into a small saucepan, and cook over a low heat for 10 minutes until reduced and syrupy. Mix this with the olive oil, and set aside to cool.
  • Segment the lemon, and mix with the grapefruit pieces. Drape the slices of smoked salmon over a sharing plate, toss the fruit pieces over the top, drizzle with the dressing, and dress with some coriander. Serve with brown bread and butter, and enjoy.
10 mins
4 serving
This recipe pairs perfectly with the Irvine 'Baroness' NV from Eden Valley, Australia.

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