Smoked salmon with grapefruit salad

A refreshing accompaniment to any seafood dish and particulary good with oysters

  • Prep:20 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 354
  • fat 26g
  • saturates 4g
  • carbs 10g
  • sugars 10g
  • fibre 2g
  • protein 20g
  • salt 3.6g


  • 3 grapefruit (a selection of yellow and pink if you want)
  • 100ml olive oil
  • 1 lemon
  • 12 slices smoked salmon
  • large handful coriander seed sprigs


Why not try...Grapefruit & fennel salad
In a bowl, mix together grapefruit segments with finely sliced raw fennel and a drizzle of olive oil, then serve alongside grilled mackerel or trout for a speedy, healthy supper.


  1. Cut away the pith from the grapefruit, then cut into segments over a bowl to catch any juice. Squeeze the membrane you are left with in with the rest of the juice, then discard the shells. Place all the juice in a saucepan and boil for about 10 mins until reduced to a few syrupy tablespoons, then mix with the olive oil and set aside.

  2. Segment the lemon and mix with the grapefruit segments. Drape the smoked salmon over 4 plates and scatter with the segments. Spoon the dressing over and finally dress with the coriander sprigs. Delicious with brown bread and butter.

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