Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 4
Preparation time 15 minutes

INGREDIENTS

  • 2 pink grapefruit
  • 4 oranges
  • 4 smoked herring fillets, thinly sliced
  • 4 tablespoons  olive oil
  • 2 tablespoons white wine vinegar
  • Freshly ground black pepper

Peel the grapefruit and oranges with a sharp knife, removing all the pith, then cut the segments from between the membranes. Do this over a bowl to catch the juice, and also squeeze out any remaining juice from the residual orange and grapefruit  membranes and save this also. Click here to see a video on how to do this quickly.

To make the vinaigrette, add the oil, vinegar and pepper to the reserved  orange and grapefruit juice and mix well.

Arrange the  fruit segments on a plate and cover with the sliced herring. Pour the vinaigrette over the top and serve.