Smoked Salmon, Fennel And Blood Orange Salad — Belinda Jeffery

Ingredients

• Serves 4
• 3 – 4 navel oranges, depending on size
• 3 – 4 blood oranges, depending on size
• 2 medium-sized (or 1 1/2 large) bulbs fennel
• Approx. 350g hot-smoked (also called smoked roasted) salmon fillets
• Small mint leaves, to garnish
• Orange mayonnaise:
• 1 cup (250 ml) freshly-squeezed *orange juice, strained
• 1 egg
• 200 ml olive oil
• 50 ml extra virgin olive oil
• 1 – 2 teaspoons white wine vinegar, to taste
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon sea salt, or more to taste
• * If by any chance you have a plethora of blood oranges, use the juice in the mayonnaise – it gives it a lovely flavour and soft pink hue.