A zesty no-cook salad with chunky fish fillets, fennel and watercress, and a honey mustard dressing
Prep:20 mins
Serves 4
2 grapefruit1 large fennel bulb, sliced as finely as you can (or use a mandolin)1 small red onion, thinly sliced100g bag watercress4 fillets hot-smoked salmon2 tsp fennel seed, lightly crushed
STEP 1Top 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 2To make the dressing, mix the grapefruit juice with the honey, mustard and oil. Season to taste.STEP 3Toss 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.
