We were looking for a way to not just feature delicious hot smoked salmon, but blood oranges too, so a salad seemed logical. Throwing in a few beetroot, roasted to fully accentuate their sweet earthy notes, made sense, as did using avo because well, why not. Rocket is the leafy component here simply because that’s what we had in the fridge but watercress would also be excellent, as would baby spinach leaves or a leafy mix. 

FYI, did you know that blood oranges originated in Sicily? And there are a few varieties of them? Some have quite pronounced red flesh while others just sport red streaks; in some types, the red colour extends to the skin too. The flesh is red thanks to a flavonoid called anthocyanin, which is believed to have anti-cancer properties and is also found in strawberries, grapes and açai berries. The flavour of blood oranges is tangier than that of your average orange, and they have thicker peels too; but honestly, we’re just shallow and are obsessed with the way they look. If you’re not expecting that burgundy hue when you hack into one, it can come as a surprise. In certain lights, it even looks a tad evil. The blood orange season is shorter than that of regular oranges, with locally grown ones (if you can find them) available from winter through spring. Imported American ones appear in autumn and we know – imported fruit and all of that. But oranges travel well and the Californian ones are great so when needs must, we’ll buy an imported blood orange. Of course you don’t have to use blood oranges here; regular ones or the lovely, sweet cara cara which have pretty pink flesh (again, shallowness – we also like the way these look), are 100% perfect too. As for the salmon, it’s no secret we love Aoraki but if you can’t get that, use what you can. Smoked trout also works great, and maybe even marlin, kingfish or even eel. 

SERVES 4-6

4 medium beetroot, trimmed (about 800g)

olive oil, for drizzling

600g hot-smoked salmon

3 blood, or other oranges

1 large or 2 small heads of fennel

2 firm, ripe avocados

1-2 bunches rocket

Sour cream-mustard dressing 

345g (1 cup) sour cream

2½ tbsp dijon mustard

2½ tbsp white wine vinegar

80ml (⅓ cup) extra virgin olive oil 

2½ tsp caster sugar

1 bunch chives, chopped 

Heat the oven to 200°C. Scrub the beetroot, then dry them well. Place in a small roasting dish, drizzle with olive oil, then bake for about 50 minutes or until tender. Cool the beetroot, then peel and cut into wedges. Coarsely flake the salmon, discarding the skin and bones. Using a small, serrated knife, peel the oranges (check out - How to segment an orange), removing all the white pith, then slice the oranges. Using a mandoline or large sharp knife, very finely slice the fennel.  Cut the avocado into slices and wash and dry the rocket leaves. 

For the dressing, combine all the ingredients except the chives in a food processor and process until smooth. Season with salt and pepper, then stir in the chives.

Either pile all the salad ingredients on a large platter, or divide among individual bowls. Drizzle over the dressing, then serve.