1. Cut the smoked fish into thin strips using kitchen scissors.

2. Wash and sponge dry the lettuce, then trim it into strips.

3. Scrape and wash the carrot and grate it with a large-hole grater. Add salt and pepper.

4. Make cucumber spaghettis with a peeler.

5. Peel the grapefruit, cut the pieces by hand and peel them one by one sliding the knife under the skin to lift it (it is very quick this way).

6. Squeeze the juice of the two clementines, and of the lemon. Add the oil, the liquid cream, some salt and pepper. Emulsify this sauce well.

7. Put the lettuce into four soup plates, then on top of it, place the clementine rounds, the carrots and cucumber, then the smoked fish.

8. Sprinkle with sauce and scatter chervil cut by hand. Decorate with salmon eggs then serve.