for 4 person

Citrus sauce

1	grapefruit, use all of the juice
1	orange, use all of the juice
1 tbsp	lemon juice
2 tbsp	olive oil
½ tsp	salt
a little	pepper

Tartare

360 g	salmon fillet (sushi quality), diced
100 g	celery, diced, some of the celery greens finely chopped, set aside
2 tbsp	capers, coarsely chopped
1 ½ tbsp	horseradish, finely grated
3 sprig	dill, finely chopped
1	grapefruit, segmented

How it's done

Citrus sauce

Bring the grapefruit, orange and lemon juice to the boil in a pan. Turn down the heat, reduce the liquid to approx. 75 ml, leave to cool. Stir in the oil, season.

Tartare

Add the salmon to the citrus sauce along with all the other ingredients up to and including the dill, mix. Plate up the tartare with the help of a round cutter, garnish with grapefruit and celery greens.

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