Winter Salad of Smoked Salmon Red Grapefruit and Fennel Recipe
Winter Salad of Smoked Salmon Red Grapefruit and Fennel

If the words "good airline food" are seemingly contradictory, then you'll be surprised to learn that the following recipe had its beginnings on a long haul transatlantic flight. A glorious salad of smoked salmon, red grapefruit and fennel that I sampled up in the air was so good that I recreated it at home.

In the original version, hot smoked salmon, which is typically cut thicker, then fully cooked, resulting in a firmer fish with an intense smokiness, was used. However, readily available thin-sliced smoked salmon (which is actually cold smoked and more delicate in flavor) works well. For this dish, pieces of salmon are combined with grapefruit segments, thinly sliced fennel and crisp mixed greens, all of which are tossed in a refreshing lemon vinaigrette.

The dressing can be prepared a day ahead, and the salmon, grapefruit and fennel readied several hours in advance, so at serving time only a quick assembly is necessary. This colorful salad would make a fine beginning for a dinner, or it could be paired with a light soup for lunch or supper. You could even serve it as a side to an egg dish for brunch. It's hard to believe that airplane fare was such a source of inspiration!

Winter Salad of Smoked Salmon, Red Grapefruit and Fennel

Serves 4

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon Dijon mustard

1/2 teaspoon Kosher salt plus more if needed

3 tablespoons olive oil

2 medium red grapefruits

1 medium fennel bulb

4 ounces smoked salmon, hot smoked if available (see note)

4 cups mixed greens, cleaned and dried

Freshly ground black pepper

For dressing, place lemon juice, mustard and salt in a large mixing bowl and whisk well to combine. Whisk in olive oil.

With a sharp knife, cut a thick slice from each end of a grapefruit. Stand the grapefruit upright on a cutting board and, starting at the top, slice downwards following the contour of the fruit, cutting away all of the skin and all of the white pith beneath. Repeat with other grapefruit. Cut between membranes to remove the grapefruit segments, discarding any seeds, then place fruit in a medium nonreactive bowl. Toss gently with 1 tablespoon of the dressing.

Cut off and reserve the stalks with lacy fronds from the fennel bulb. Then halve bulb lengthwise and cut out and discard the tough triangular cores from each half. Cut each half lengthwise into very thin julienned strips and place them in the bowl with the dressing.

If using hot smoked salmon, break into 1-inch pieces. If using regular smoked salmon, cut into julienne strips about 1/2 inch wide by 2 inches long. Add to bowl with fennel.

Add the mixed greens to the bowl with fennel and salmon, and then toss to coat lightly with dressing. Season with salt and pepper. Mound salad on four salad plates and garnish each with some grapefruit segments and, if desired, with a fennel frond.

Note: Hot smoked salmon, sold in supermarkets such as Whole Foods, comes with different seasonings such as maple, which works well in this recipe. If unavailable, regular smoked salmon (which is cold smoked) will be fine.

 

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Winter Salad of Smoked Salmon Red Grapefruit and Fennel - Betty Rosbottom Recipes

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