Salad of Cured Salmon with Blood Oranges and Coriander

• 400 g lightly smoked salmon fillet (from the thick end)
• 750 ml olive oil
• 100

Cut the salmon into 4 portions. Pour the olive oil into a heavy-based pan and place over a very low heat, ideally using a heat diffuser. Heat the oil slowly until it registers 55°C on a cooking thermometer. Add the salmon and poach at this temperature for 8–10 minutes. You may need to adjust the heat to maintain a constant temperature. Remove the salmon from the oil using a slotted spoon and pa