smoked salmon, fennel and blood orange salad

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200 g of smoked salmon
1 large fennel bulb
4 large blood red oranges
½ lemon
olive oil
salt + pepper

serves 4-6

1. Peel and thinly slice the fennel bulb. Place on a serving platter.
2. Cut the smoked salmon into thin strips and place on top of the fennel.
3. With a sharp, serrated knife, cut away the peel and pith from 4 oranges, then cut the flesh horizontally into thin slices.
4. Arrange the oranges on top of the fennel and smoked salmon. Drizzle some olive oil over the top.
5. Season with salt and pepper and a couple of squeezes of lemon.
6. If you have any of the green from the fennel bulb left, use it to decorate the dish.