Fennel salad with grapefruit and salmon rillettes

Name: fennel salad with grapefruit and salmon rillettes
Total time: 25 min
Yield: 4
Ingredients: 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; 1 tablespoon dill for the salmon grills; 2 red grapefruit for the fennel salad; 3 tablespoon olive oil for the fennel salad; 1 teaspoon mustard for the fennel salad; 1 fennel bulb for the fennel salad; 1 bunch radishes for the fennel salad; 1 avocado for the fennel salad

Ingredients

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

1 tablespoon dill for the salmon grills
2 red grapefruit for the fennel salad
3 tablespoon olive oil for the fennel salad
1 teaspoon mustard for the fennel salad
1 fennel bulb for the fennel salad
1 bunch radishes for the fennel salad
1 avocado for the fennel salad

Directions

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.