salad · Cooking course

Serves 4

Ingredients

• Sugar — 1 tbsp
• Lemons — 2 pcs
• Extra-virgin olive oil — 100 ml
• Poppy seeds — 10 g
• Lightly salted salmon — 300 g
• Grapefruit (pink) — 1 pc
• Almond flakes — 100 g
• Tarragon — 20 g
• Raisins (light, seedless) — 100 g
• Carrot — 300 g
• Shallot — 20 g
• Honey — 10 g

Instructions

1. Segment the grapefruit:

   • cut off the top and bottom
   • cut the sides down to the flesh, removing all the white pith — only the membranes should remain
   • lay on its side and slice the flesh out between the membranes.

   Set the grapefruit segments aside. Squeeze the membranes into a separate cup — that’s the base for the dressing.

2. Squeeze half a lemon into the grapefruit juice.

3. Add honey.

4. Pour in the olive oil in a thin stream, whisking constantly — this is the vinaigrette.

5. Stir in the raisins.

6. Stir in the shallot.

7. Shave the carrot into ribbons with a peeler; set aside.

8. Slice the cured salmon into thin sheets.

9. Add the tarragon and grapefruit segments to the dressing; combine.

Serving

1. Place the dressing with grapefruit in the centre of a plate.
2. On top, roll up ribbons of salmon.
3. Layer carrot ribbons between the salmon.
4. Scatter a little tarragon on top.
5. Finish with almond flakes and poppy seeds.