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Flaked trout, blood orange and fennel salad

Lisa Featherby
  • 21 minutes
  • Serves 4

INGREDIENTS

4

Ocean trout

2

Baby fennel, bulbs

4

Blood oranges

1/2 cup

Flat-leaf parsley, loosely packed

1/2 cup

Mint, loosely packed

1/2

White onion

60 milliliters

Olive oil, extra-virgin

1 tbsp

White wine vinegar