For the self-pickled salmon, wash the citrus fruits with hot water and rub dry.
Grate the zest from the lemon and cut the blood orange into thin slices. Blend all ingredients except the blood orange in a food processor.
Debone the salmon if necessary and rinse well with cold water. Rub the salmon fillet with the dressing and top with the blood orange slices.
Either wrap with plastic wrap or cover with baking paper and allow to pickle for 3-4 hours (1-2 hours is sufficient for a thin fillet). It is best to weigh the salmon down with weights during this time.
Afterwards, wipe the pickle from the fillet, possibly briefly rinse it in cold water.
Remove the skin and cut the pickled salmon as desired.