Hot Smoked Salmon, Avocado and Grapefruit Salad
This quick-assembly, 15-minute salad is a delicious combination of hot smoked salmon, avocado and zesty grapefruit, finished with pickled radishes and toasted sunflower seeds for crunch.
Introduction
It must have been while working in Australia that I picked up the inspiration for this dish. It’s exactly the kind of thing that would be served in the bright, airy cafes for which the country has become so renowned. The grapefruit and pickles cut nicely through the rich avocado and oily fish, and I love the subtle but surprising crunch you get from the toasted fennel seeds.
If you have any good bread to hand, this would also make a happy tray of open sandwiches. Replacing the hot smoked salmon with the trout or mackerel from chapter 4 (pages 138 and 139 of Salad Feasts) would also be lovely too.
Ingredients
| 1 | red onion, finely sliced |
| 100 g (3½ oz) | radishes, finely sliced |
| juice of 1 | lemon |
| ¼ tsp | sea salt flakes |
| 2 tsp | fennel seeds |
| 55 g (2 oz) | sunflower seeds |
| 120 g (4 oz) | rocket (arugula) |
| small bunch (20 g/¾ oz) | flat-leaf parsley, leaves only |
| 2 | preserved lemons (optional) |
| 250 g (9 oz) | hot smoked salmon |
| 2 | ripe avocados, halved and stones removed |
| 2 | ruby grapefruits |
| 2½ tablespoons | extra-virgin olive oil |
Method
Place the onion and radishes in a small bowl. Squeeze over the lemon juice, discarding any pips, then stir in the salt and set aside to lightly pickle.
Meanwhile, toast the fennel and sunflower seeds in a frying pan (skillet) over a high heat for 2–3 minutes to release their natural oils. Transfer to a plate to cool.
Wash the rocket in a basin of cold water (this will freshen and crispen the leaves), pat dry then place in a large mixing bowl.
Roughly chop the parsley leaves. Cut the skin off the preserved lemons and finely slice, if using (discard the flesh as it’s salty and bitter). Flake the salmon and slice the avocados. Cut off the top and bottom of the grapefruits, and then carefully slice away the peel and white pith. Slice into segments.
To assemble: Add the parsley, preserved lemons, salmon, avocados and grapefruit to the rocket along with the pickled onion and radishes, including the pickling juice and any grapefruit juice on your chopping board. Drizzle over the oil then, using your hands, gently toss to combine, ensuring the salad is evenly dressed. Crush or roughly chop the cooled sunflower and fennel seeds then scatter over to finish. Serve/eat immediately.
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