Smoked Salmon with Orange Crust and Turnip Purée

Peel the turnip and slice it into 2.5 cm thick rounds

Place them in a pot with cold water

Bring the water to a simmer and cook until the turnip is tender

Drain the turnip and return it to the pot along with the orange juice

Cook, mashing the ingredients together with a spoon or potato masher until they form a smooth purée. Reserve

Season the salmon with salt and black pepper

Grate the zest of two oranges and distribute it evenly over each piece of salmon

Peel the remaining oranges and remove any white pith

Cut out gomos (orange segments) and reserve them in the refrigerator, covered with plastic wrap

Heat a non-stick skillet with high sides over medium heat

Place some salmon fillets in the pan, with the side coated with orange zest facing up

Cover the pan and cook for 5 minutes or until the fish is cooked through

Carefully flip the salmon over and cook for another 3 minutes, until it forms a golden-brown crust

Remove the salmon from the pan and keep it warm

Repeat the process with the remaining salmon

Serve the salmon with turnip purée and orange gomos

Garnish with fresh dill leaves and orange zest.