Florida OJ Smoked Salmon with Pickled Onion


  • 2 cups Florida Orange Juice
  • 2 Florida Grapefruit, peeled, cut into ¼-inch slices
  • 1 cup water
  • 1 cup champagne vinegar
  • 3 tbsp. sugar
  • 3 tbsp. pickling spice
  • 1 red onion, sliced, separated into rings
  • 1 bunch frisée, cleaned
  • 12 oz. smoked salmon
  • ¼ cup extra virgin olive oil
  • Salt to taste
  • Pepper to taste


Florida OJ Smoked Salmon with Pickled Onion

Place bed of frisée on serving plates; top with one grapefruit slice. Place layer of onion rings on top of grapefruit slice, then layer of salmon.

Remove 1/3 cup reserved pickling liquid; whisk in olive oil. Drizzle mixture over grapefruit towers. Season with salt and pepper to taste.

Combine Florida Orange Juice, water, vinegar, sugar and pickling spice in small saucepan; bring to a boil. Turn off heat and add onion rings; remove from stove and cool to room temperature. Remove onion rings; reserve pickling liquid.

Repeat layers with Florida Grapefruit slices, onion rings and salmon. Garnish with frisée, if desired.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.