A delicious smoked salmon carpaccio with thin slices of grapefruit and shaved raw asparagus. A perfect summer recipe that is also rich in healthy fats!
Lay smoked salmon slices over a plate and pour lemon juice on top. Let marinate for about 15 minutes.
Slice off the top and bottom of the grapefruit, then proceed to cut off the peel with a paring knife, exposing the citrus pulp. When peeled, thinly slice the grapefruit horizontally, then halve the round slices.
Clean and dry the asparagus stalks. Lightly bend them to snap woody end off. Shave the asparagus stalks using a vegetable peeler and flipping them halfway to easily shave them from both sides. Reserve heads if they snap off.
Heat the pine nuts in a skillet on medium heat. Move them around constantly to prevent burning for about 5 minutes, until golden. Remove from the skillet and place in the freezer for a couple of minutes to cool.
Place marinated smoked salmon slices over a serving plate, slightly overlapping and curling the slices to create more volume. Add halved grapefruit slices. Drizzle olive oil on the shaved asparagus and lightly toss with your fingers before adding to carpaccio. Top with cooled roasted pine nuts.