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
- 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
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