Here is what you need:
- 1 head of chicory or endive
- 200 g salmon (smoked)
- 6 small or medium champignons
- ½ bell-pepper
- 1 pink grapefruit
- olive oil
- salt and pepper
First of all, clean the mushrooms. I just simply cleaned them with a brush on the cap and at the gills, since cultivated button mushrooms do not tend to be very dirty. Put a baking paper on a baking tray and place the mushrooms on it. Place them on the cap, so that the stems are up. Wash and clean the bell-pepper and cut into slices. Put the bell-pepper next to the mushrooms. Sprinkle everything with salt, pepper and olive oil. Put in the oven on 200ºC for 10-15 min.
In the meantime clean the chicory. Take 6 to 8 leaves and let them dry. Now comes the tricky part; to cut the grapefruit in segments. First of all, take the grapefruit and cut off a slice of the top and a slice of the bottom. The slice should be thick enough to get to the fruit. With a sharp knife remove the skin and also the membrane of the fruit. Just simply follow the shape of the fruit. Take the fruit into your hand and cut into the segments, just next to the membrane (the white part). Keep cutting out the “wedges” without the membrane. Try to cut above a bowl or a plate because grapefruit contains a lot of liquids.
How to serve it:
Now prepare the chicory leaves. I spread them on a big white plate; leaving some space for the mushrooms. Put a grapefruit wedge in each of the chicory leaves. Take the salmon slices and place them on the chicory. If they are too big, just cut them in half. On top add another grapefruit wedge and some juice.
Take the mushrooms and the bell-pepper out of the oven and put them next to the fruity “chicory-salmon“ boats”. In conclusion, drizzle everything with some olive oil.
Serve the “Fruity chicory-salmon snacks” also as a refreshing lunch.
Enjoy!
