Ingredients
- 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
- 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
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