Smoked Salmon, Mango And Melon Salad — Belinda Jeffery

Ingredients

• Serves 6
• Salad
• 3/4 ripe rockmelon (cantaloupe), thinly sliced
• 3 large navel oranges, peeled and pith removed, sliced into segments
• 2 ripe mangoes, peeled and very thinly sliced
• 3 large celery stalks, sliced on the diagonal into long thin crescents
• 5 fillets hot-smoked (kiln-cooked) salmon, flaked into chunks
• Small mint leaves, to garnish
• Orange mayonnaise
• 2 egg yolks, at room temperature
• 1/2 teaspoon Dijon mustard
• 1/2 cup (125ml) extra virgin olive oil
• 1/2 cup (125ml) olive oil
• 2 teaspoons lemon juice, or more to taste
• Finely grated zest 1 orange
• 1/4 cup (60ml) freshly squeezed orange juice, or more to taste 3/4 teaspoon sea salt, or more to taste