Salmon crudo with grapefruit and orange

Cut off the peel of the grapefruit and orange. Remove as much of the white coating as you can. Use a sharp, small knife to cut out the boats. Cut along the membrane so that you get completely clean boats with no fibres.

Cut the salmon into thin slices. Use a sharp knife and cut in one go, so the slices have an even cut surface. Divide the slices between two plates.

Whisk together the honey, soy sauce, lemon juice and oil in a bowl. Taste and adjust with one or more of the ingredients, depending on whether you want the sauce to be sweeter (honey), more acidic (lemon), saltier (soya) or rounder (oil).

Place the grapefruit and orange wedges on the fish slices and top with spring onions and dill.

Finally, spoon the sauce over the fish, making sure that each slice of fish gets a little sauce on it.