Serves 8

INGREDIENTS:
24 oz Smoked Salmon
2 Ruby Red Grapefruit
2 Navel Orange
1 Lemon
1 Tablespoon Olive Oil
Freshly Cracked Pepper
2 Tablespoon Fresh Dill
2 Teaspoon Pink Peppercorns

METHOD:
Drape the smoked salmon, by the slice, on a platter or across 2 platters. Drizzle the salmon with Olive Oil. Squeeze half a grapefruit over the salmon, reserving the other whole grapefruit for the segments. Squeeze a small amount of lemon juice on top.

Segment the grapefruit and orange and place the segments on top of the salmon. Then add a few slices of lemon. Add freshly cracked pepper, dill, and pink peppercorns. Et voila! Refrigerate until ready to serve, up to 1 hour.