Tart n’ Tangy Salmon
This is an elegant and easy appetizer that is ideal for spring. It also works well if dinner is more complicated, as you can prepare this in advance and have it ready to impress your guests!
6 pink grapefruits
6 slices smoked salmon
6 slices proscuitto (you can substitute other cured meat if you wish)
6 fresh or pickled asparagus stems (you can substitute green beans)
3 tbsp cream cheese
1/4 tsp hot mustard
1/3 cup PLUS 1 tbsp port
3 tbsp whipped cream (you can substitute Devon double cream)
juice of 1/2 lemon
2 tsp chopped fresh dill
salt, pepper to taste
If your asparagus is fresh, blanch it till just tender. Cool and set aside.
Cut a slice off the top of each grapefruit (where the stem attaches to the fruit), to make a cup. You can cut out the grapefruit segments and use the fruit as your serving dish, or cut a slice off the other end and then cut away the peel if you want to serve the dish in a small bowl. If you are extracting the segments, cut around the peel and cut away the central stem. Then slice the segments along the “seams” that are the skin, and gently pull them out.
In a small bowl, mix the whipped cream and hot mustard, then drizzle in the 1 tbsp port. Add salt and pepper to taste. Spread this over the proscuitto slices. Place one asparagus spear on the long end of each slice and trim to make a manageable size. Roll and place in the grapefruit or dish.
In another small bowl, mix cream cheese, lemon and dill. Spread this over the salmon slices. Place a grapefruit segment on the short end of each slice and roll. Add these to the grapefruit with the proscuitto rolls. (Extra grapefruit segments and port sauce can be used in Wake-Up Salad.)
Zest the orange and set zest aside. Squeeze the juice from the orange and add it in a small saucepan with the 1/3 cup port and the orange zest. Warm over low heat. Once the sauce is warmed, pour a few tablespoons over each full grapefruit to flavour the rolls.
Serve immediately or refrigerate until needed. Serve at room temperature. This pairs well with sparkling wines.