Peel and segment the grapefruit with a serrated knife, removing the pith. Pour juices into a bowl as you go. Spoon off 3tbsp of juice, mix into a jug with the light soy sauce and honey and set aside.
Step 2
Arrange smoked salmon slices, grapefruit segments and watercress leaves over 8 starter plates. Scatter with the pomegranate seeds. Just before serving, drizzle each plate with 1½tsp of the dressing.
Segment the grapefruit and make dressing a day ahead. Store dressing, and segments in remaining juice, in separate covered containers in fridge. Arrange salads on starter plates up to 3hr ahead and chill. Remove from fridge 30min before serving and drizzle with the dressing at the table.
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