How to make
Cut off the top of the tangerines for a lid - just enough to make it easy for you to scoop out the insides. Scoop out the insides using a spoon or knife, being careful not to injure or puncture the skin. Basically, it depends on the variety, but it can also be done with just your fingers.
In a bowl, cut two of the tangerines into pieces (if desired, you can add more, but I, for example, don't like them to dominate). Squeeze the juice from the other two and marinate the salmon briefly with half of it.
Heat two spoons of olive oil in a frying pan over high heat, sprinkle a little salt on the bottom and sear the salmon on all sides for a minute and if the fillet is thicker for a little longer. Remove and drizzle with lemon juice. Leave it to cool.
Shred or cut the salmon and add it to the sliced tangerines, add the shrimp, the remaining lemon and tangerine juice and the other two tablespoons of olive oil. Season with salt and dry dill to taste and mix everything well. Leave for 30 minutes for all the flavors to blend.
Fill each of the carved out tangerines with the mixture.
Serve with the lids slightly tilted on the side, for a good look and surprise for your guests or family.
Tip: You can use chopped fresh smoked salmon instead. It would be nice, but that way the taste changes a lot and it would become stronger and more intense.
