Jean Mitchel Asparagus smoked salmon feta and grapefruit saladJPG

By Chef Jean Michel

Makes 2 portion

Prepare the vegetables

Ingredients:

  • 150 g asparagus
  • 100 g smoked salmon
  • 100 g feta
  • 100 g grapefruit

Method: 

  1. Cut the asparagus diagonally, blanch for 10 minutes with a pinch of bicarbonate of soda. Refresh in iced water instantly.
  2. Prepare the smoked salmon.

Prepare the sauce

Ingredients:

  • 2 tbsp soya sauce
  • 1 tsp honey
  • 3 tbsp Malaysian red palm oil
  • 1 tbsp grape fruit juice

Method:

  1. Combine the soya sauce, honey, Malaysian red palm oil and the grape fruit juice.
  2. Don’t need to season because the smoked salmon is already salty

Prepare garnishing

Ingredients:

  • 1 g chives
  • 5 g pink peppercorn

Method:

  1. Wash and finely chop the chive to sprinkle on the salad.

Presentation 

  1. Cut the smoked salmon in rings or rectangular shape. Arrange on the plate, with asparagus, feta and the grapefruit by making volume accordingly with the plate chosen.
  2. Just before serving, sprinkle with the sauce and the garnishing.