Florida OJ Smoked Salmon with Pickled Onion


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


Florida OJ Smoked Salmon with Pickled Onion

1. Combine Florida Orange Juice, water, vinegar, sugar and pickling spices in a small saucepan and bring to a boil.

2. Turn off heat and add red onion. Remove from stove and cool to room temperature.

3. Remove red onion and reserve pickling liquid.

4. Place a bunch of frisée on serving plates and top with one Florida Grapefruit slice, a layer of red onion, then a layer of salmon.

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

6. Remove ⅓ cup reserved pickling liquid and whisk in olive oil. Drizzle mixture over Florida Grapefruit towers and season with salt and pepper to taste.

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