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 seeds, lightly crushed
2 tsp clear honey
1 heaped tbsp wholegrain mustard
2 tbsp extra virgin olive oil
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.
To make the dressing, mix the grapefruit juice with the honey, mustard and oil. Season to taste.
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.