Jean Mitchel Asparagus smoked salmon feta and grapefruit saladJPG

By Chef Jean Michel

Makes 2 portion

Prepare the vegetables


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


  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


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


  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


  • 1 g chives
  • 5 g pink peppercorn


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


  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.