1. Peel the grapefruits, cut them into slices with a knife and place in a bowl. Pluck the herbs, chop finely, heat in a pan with the olive oil and pour over the grapefruit slices. Allow to infuse for 20 minutes, add the balsamic vinegar and season with salt and pepper. Peel and halve the cucumber and cut into thin slices. Season with a pinch of salt and leave to infuse for 20 minutes. Then drain the cucumber water. Fry the pine nuts in a frying pan until golden brown. Wash the cicorino rosso and pull into small pieces by hand.
2. Cook the pasta in salted water until al dente. Pour into a sieve and leave to cool. Season the salmon with salt and fry it crispy on both sides in a frying pan. Bake in the oven at 150°C for about 8 minutes. Allow to cool a little and cut into not too small pieces.
3. In a large bowl mix the pasta with the salmon, cucumber slices, cicorino rosso and the grapefruit vinaigrette. Spoon into amuse-bouche glasses, garnish with pine nuts and cress and serve.
4. Now it's time to open a Grimbergen Blonde and relax with a well-deserved aperitif with appetiser.
400 g salmon loin fillet
200 g pasta, fusilli or conchigliate for example
40 g pine nuts
1 cicorino rosso [red chicory]
1 dl olive oil
2 tbsp balsamic vinegar, white
1 sprig rosemary
5 sprigs thyme
2 sprigs basil
2 sprigs oregano
freshly ground pepper
Pfeffer aus der Mühle
The grapefruit can be soaked in warm olive oil before preparation, because this way the slices separate individually from the fruit shavings and the vinaigrette becomes more concentrated and not bitter.