1. Finely grate the zest of orange and a lime and then peel them;
  2. Peel the grapefruit;
  3. Remove the top half of the citruses and set them aside;
  4. Press the citrus peels  and 1/2 citruses to extract the oil and juices, combine and keep 1/4 cup citrus mixture;
  5. Mix the citrus oil mixture with grape seed oil and zest, season to taste and set aside;
  6. In another bowl, mix the juice of half a lime, sour cream and wasabi and blend seasoning;
  7. Thinly slice the mandolin half fennel bulb;
  8. In a large bowl, combine the sliced fennel, citrus halves, chives and the citrus peel mixture;
  9. Arrange the salad in a serving dish and place the slices of smoked salmon;
  10. Decorate the whole with lime mixture, sour cream, and wasabi.

Chef’s Tip: Do not hesitate to use fennel fronds (which resemble dill) to decorate your plates !


  • 1/2 fennel bulb
  • 1 cup NANUK Smoked Salmon
  • 2 limes
  • 1 Ruby red grapefruit
  • 1 Seedless orange
  • 1 tsp Wasabi powder
  • 1 tsp Chopped chives
  • 1/2 cup Grapeseed oil
  • 1/4 cup Sour cream
  • Salt & pepper to taste

Hôtel Mortagne

Recipe by Jonathan Michaud

Executive Chef of the Hotel Mortagne

and his team