Fennel salad with grapefruit and salmon rillettes
- 2 tablespoon olive oil for the salmon grills
- 200 gram salmon fillet for the salmon grills
- 1 mespoint dried thyme for the salmon grills
- 100 gram smoked salmon for the salmon grills
- 50 milliliters Greek yoghurt for the salmon grills
- 2 tablespoon lemon juice for the salmon grills
- 1 tablespoon chives for the salmon grills
Heat the olive oil and fry the salmon fillet with thyme, salt and pepper for 2-3 minutes. Allow to cool.
Mix the rest of the ingredients for the salmon rillettes and put in the salmon fillet. Distribute over the glasses and put in the refrigerator.
Peel 1 grapefruit for the salad and divide it into segments, without the white. Squeeze out the other grapefruit.
Mix the juice with the oil, mustard, salt and pepper.
Scoop this dressing with the ingredients for the salad.
Put the glasses with salmonillettes in the middle of plates and spread the salad around them.
Tasty with baguette.
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